Saturday, January 21, 2012


This is a very good focaccia recipe.

Pour 1 1/2 C. of water in the bowl of your mixer. Add 1 T. of rapid rise yeast, 2 tsp. sea salt, 3 T. diced fresh rosemary and 3 T. olive oil.

Dice additional rosemary for sprinkling on top.

Beat in 3 C. of flour until you have a nice ball of dough. Place it in a greased bowl, cover and let rise until doubled.

Risen dough. Split it into two pieces.

Brush a cookie sheet with olive oil.

Spread the dough out on the cookie sheet and let it rest for a bit. Preheat your oven to 425 degrees. Brush with olive oil and indent by pushing your fingers into the dough. Sprinkle with cracked sea salt.

Bake for 25-30 minutes until it starts to turn golden. Remove and cool on a rack.

I made one with just rosemary and sea salt.

For this one, I topped it with thinly sliced onions, green pepper, mushrooms and oven roasted tomatoes.

BTW...the butter I posted yesterday did not impress me taste wise right out of the churn but this morning we all agreed it is some of the best butter we have ever had.