Rosemary Focaccia

By: Frank Terranova | NBC 10
Published: January 30, 2012

Rosemary Focaccia

Serves 8

Ingredients:

1 7-gram packet active dry yeast
5 tablespoons extra virgin olive oil
4 cups all purpose flour
1 tablespoon salt
8 branches rosemary
2 lemons, washed and thinly sliced into rounds
cornmeal
coarse sea salt

Method of Preparation:

1.    Dissolve yeast in 1/2 cup warm water in a small bowl and let stand 10 minutes, then add 2 tablespoons of the oil. Combine flour and salt in a large bowl. Strip and chop leaves from 5 of the rosemary branches and stir into flour. Add yeast mixture and 1 1/4 cups water and stir until dough becomes too stiff to stir. Turn out dough onto a floured surface and knead until smooth. Shape dough into a ball, transfer to a large oiled bowl, and cover with a damp cloth. Allow dough to rise in a warm spot for 2 hours.

2.    Transfer dough to an oiled pan that has been dusted with cornmeal. Using your fingertips, press dough out to form a 12-inch circle. Cover with a damp cloth and set aside for 1 hour.

3.    Whisk together remaining 3 tablespoons oil and 1 tablespoon water in small bowl. Remove cloth from dough and dimple dough with your fingertips, then brush with oil-and-water emulsion. Arrange lemon slices and small springs of rosemary from remaining 3 branches over dough and sprinkle with salt. Bake at 350 degrees F until golden, about 30 minutes.