Recipe: Yummy Rosemary Focaccia FUSF

Rosemary Focaccia FUSF. Rustic and romantic, this prized bread from northwestern Italy is the most perfect Focaccia has been enjoyed since the time of ancient Rome but more recently it is associated with. When the focaccias have puffed up in the pan a little, sprinkle the rosemary evenly over the surface. Using your fingertips, dimple (make shallow indentations) the.

The savory aroma of rosemary as this classic bread bakes is simply irresistible. Rosemary Focaccia Recipe photo by Taste of Home. This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt. You can have Rosemary Focaccia FUSF using 8 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Rosemary Focaccia FUSF

1. You need 6 cups of AP flour.
2. Prepare 2 Tbsp of yeast.
3. You need 2 tsp of salt.
4. Prepare 2 tbsp of chopped fresh rosemary.
5. You need 1 cup of water.
6. Prepare 1/4 cup of Sam Adams ale.
7. It's 2 tbsp of olive oil.
8. It's of Additional 1/4 cup water, 1/4 cup olive oil for baking.

Focaccia dough is not kneaded; this makes the air holes large and the texture of the finished bread coarse. Drizzle with oil, rosemary and coarse salt (or parmesan cheese). Homemade rosemary focaccia bread is easy and made from a few simple ingredients. Rosemary Focaccia Bread follows an easy process that requires no kneading and no dough hook.

Rosemary Focaccia FUSF instructions

1. Put one cup flour in metal mixing bowl. Mix in 1/8 cup water. Cover, let stand for 8-24 hours to form starter..
2. Heat ale for 15 seconds in microwave to bring to 90 degrees or so. Add yeast. Let stand for 5 minutes to let yeast bloom..
3. In large mixing bowl, add remaining 5 cups of flour and salt, stir together..
4. Add water, yeast mixture and olive oil. Turn out onto well-floured board. Knead for 5 minutes. Return to oiled mixing bowl..
5. Cover and let stand in warm place for 2-4 hours to let dough rise..
6. Punch down after rising, then turn out onto well-oiled half-sheet pan. Stretch dough to corners of pan, cover, let rest for 10 minutes..
7. Finish stretching dough, cover, let rise for 1 hour..
8. Preheat oven to 425.
9. Make dimples in dough by separating fingers and pushing to the bottom of the pan, 5-6 rows..
10. Pour water/oil mixture over top, tilting excess back into cup..
11. Sprinkle sea salt over the top of the dough.
12. Bake for 20 minutes.
13. Remove from oven, sprinkle rosemary, turn pan, return to oven for 10 more minutes or until golden brown..
14. Cool in pan on wire rack for 10 minutes..
15. Remove from rack with flat spatula, cool on rack for 1 hour..

Note: I often make up the garlic/oil/rosemary mixture one or two days ahead of time and refrigerate it. The key to our focaccia recipe was using a "preferment" that gave us the benefits of fermentation with minimal effort. This mixture of flour, water, and yeast rests until its yeast flavor gets stronger and more. Jump to the Rosemary Garlic Focaccia Recipe or read on to see how we make it. Focaccia is our favorite yeast-bread to make at home.