ROSEMARY FOCACCIA

On Saturday morning, we sat out on the front porch in sweatpants, drinking warm coffee, and we didn’t sweat a drop. We skipped straight past the crisp, sunny late summer days, and went directly into the dreary drizzly days. We enjoyed it for a little bit, then got headaches from the rapid weather changes.

To celebrate the arrival of fall, and probably its quick exit in the next couple days, we enjoyed some warm bread. We snipped some fresh rosemary, and made ourselves a big pan of focaccia to nibble on through the weekend.

foccaciabread

The best part of making focaccia is poking it all over, and then filling the holes with olive oil. And then poking it a couple more times for good measure.

foccaciabread2 foccaciabread3

We also put pizza toppings on top of it one night like geniuses.

RECIPE

Sprinkle 4 1/2 tsp yeast in 1 cup warm water. Let it sit a hot minute, then mix in 1 cup of flour. Cover with plastic wrap and let sit somewhere warm for one hour.

Add in 3 Tbsp olive oil, 3 Tbsp sugar, and 1 Tbsp chopped rosemary. Add another cup of flour and mix in. Add another cup of flour and 1 tsp salt and mix as best you can.

Knead for about 5 minutes. Dough shouldn’t be dry, but not too sticky.

Coat bowl and dough in olive oil, and cover and let rise again for one hour, until doubled.

Oil a baking sheet. Put dough on baking sheet and stretch to fit. If you have trouble, stretch it as much as you can, then let it rest a few minutes, and then try again.

Poke with fingers to make indents. Drizzle with more olive oil, and top with bits of rosemary, sea salt, and cracked pepper.

Bake for 30 minutes, until golden brown.

Enjoy!

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