Monday, 12 March 2012

Rosemary Focaccia Recipe Attempt #2

Now I know a few days ago I posted some Focaccia I made using a recipe  I found while surfing around on Swagbucks awhile ago, and it tasted good but the cooking time they suggested was a bit off causing it to be over cooked and I thought the 1/2 cup of Olive Oil it required seemed a bit overkill so today after making my normal loaf of Whole Wheat Bread (recipe for that is a few entries down as well) I decided to try a new recipe.
Rosemary Focaccia

So far Im much happier with this one. Its not as heavy on the rosemary, calls for garlic right in the recipe and 20 minutes of cooking was *just* enough to have it come out golden.

Here is the recipe if you would like to give it a go:
1 cup lukewarm water
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons chopped garlic
1 tablespoon chopped fresh rosemary
3 cups bread flour
1 1/2 teaspoons active dry yeast
 
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh rosemary


1. Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
3. Preheat oven to 400 degrees F. Cover focaccia with plastic wrap while oven preheats.
4. Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.


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