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Home Dish Rosemary Foccacia

Rosemary Foccacia

Name: How to cook Rosemary Foccacia - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Lance Wilson

Rosemary Foccacia

This recipe was designed to be the sandwich base for my pesto chicken and artichoke sandwiches, but would be great on its own.

Ingredient

Food ration :

6 servings

Cooking time :

3 hours

large russet potato (15-20 oz)

2 cups

warm water

6 cups

AP flour

3 Tbsp

instant yeast

2 tsp

salt

3 Tbsp

olive oil (+ extra for drizzling)

2 Tbsp

rosemary, chopped

Cooking instructions

* Step 1

Peel the potato and cut into large chunks. Cover with water and boil for 25 until soft.

* Step 2

While the potato is boiling, add 1 cup flour, 1 cup warm water, and the yeast to a mixing bowl and mix to proof.

* Step 3

When the potatoes are finished, drain and prepare the remaining bread ingredients.

* Step 4

Mash the warm potato through a potato ricer or by hand into the dough. Add the remaining flour, water, salt and oil and mix until a dough forms.

* Step 5

Knead the dough for 5-10 minutes until the dough is cohesive. This is a wet dough so it won't form a ball.

* Step 6

Transfer the dough to a greased bowl and allow to rise in a warm place until doubled in size (20-30 min)

* Step 7

Prepare a rimmed baking sheet with parchment. Cut the parchment out and crumple then uncrumple so the parchment lays flat. A darker pan will yield a darker crust.

* Step 8

Drizzle the parchment pan with oil and then spread. Pour the dough into the pan.

* Step 9

Using wet hands so they don't stick to the dough, spread the dough evenly to the corners so it forms a uniform rectangle.

* Step 10

Allow to rise in a warm spot for 15-20 minutes. Meanwhile, preheat the oven to 425 F

* Step 11

Before you bake, wet your two fingers and use them to make regular indents in the dough to pool the oil.

* Step 12

Drizzle the dents with olive oil and then sprinkle the rosemary and a pinch of coarse salt over the top.

* Step 13

Bake the bread for 25 minutes until the top is golden and sizzling. Remove and let cool slightly on a wire rack to preserve the crust. Serve warm, or reserve for sandwiches.