Sunday, August 22, 2010

Rosemary Focaccia

With Sean home, we decided to enter the kitchen and make something new yesterday. We searched through the Moosewood Cookbook that Lisa gave me a few years ago and decided to try this bread. It was really easy and came out pretty well. First we started by soaking dried rosemary in boiling water.

After that we added the yeast and the sugar to the water until it was bubbling. Then we added wheat flour and unbleached white bread flour until the dough stopped sticking to the sides of the bowl. Sean was hungry, so I had to stop him from trying to eat the raw dough!!! Then we had to knead that dough for five to ten minutes and let it rise for 1.5 hours.
While the dough was doing its thing, Sean and I went to the Carlsbad Village Farmer's Market and picked up some items to cook dinner and some flowers for the house.
When we got back the dough was ready to be "punched down" and kneaded again. Then we stretched it out into it's final cooking pan and let it rise for another 45 minutes. Once it was done rising, we added the indentations, rosemary, kosher salt, and olive oil and baked it for 20 minutes. All in all, it turned out to be pretty delish!


  1. Looks fantastic! Should I keep a lookout for my loaf to come in the mail next week? Hehehe...