|
Hedi Lee has been kind enough to share
her recipe for Rosemary Focaccia bread which some of us have had the
pleasure of sampling lately.
Rosemary Focaccia
1/4 cup (approx) / 50mL
olive oil
1 onion, chopped
½ tsp /
2mL Granulated sugar
1 ½ cups / 375 mL
lukewarm water
1 ½ tsp / 7 mL
active dry yeast
2 tbsp / 25 mL
olive oil
½ tsp / 2 mL
salt
3 cups (approx) / 750 mL
all-purpose flour
4 tsp / 20 mL
chopped fresh rosemary
Cornmeal and coarse salt
In skillet, heat 1/4 (50mL) oil over
low heat; cook onion, stirring occasionally for 30 minutes or until
golden. Let cool. Meanwhile, in large bowl, dissolve sugar in water.
Sprinkle in yeast; let stand for 10 minutes or until frothy. Stir in 2
tbsp (25 mL) oil and salt. Add 2 cups (500 mL) of the flour and beat with
electric mixer for 2 minutes or until smooth and elastic. With wooden
spoon, gradually stir in remaining flour, onions and 1 tbsp (15 mL) of the
rosemary.
Turn out onto floured surface; knead,
adding flour as needed, until smooth and elastic. Place in greased bowl,
turning to grease all over. Cover with plastic wrap; let rise for 35 to 45
minutes or until doubled in bulk.
Punch down dough; divide in half and
pat each into a flat round; Let rest for 5 minutes; stretch into
10-inch (25 cm) rounds. Place on
greased baking sheets sprinkled with cornmeal. Cover and let rise for 35
to 45 minutes or until doubled in height. Brush with more oil; sprinkle
with coarse salt and remaining rosemary. Bake in 375 F (190 C ) oven for
25 to 30 minutes or until bottom is browned and crisp. Let cool on racks
for 10 minutes. Cut into wedges to serve.
Makes 2 rounds, 12 wedges each
Per WEDGE ; about 90 calories, 2 g
protein, 4 g fat, 13 g carbohydrate
|
