Receta Garlic and Rosemary Focaccia Bread
This tasty and traditional Italian bread is wonderful with a big bowl of steaming soup~ Perfect for the Arctic type weather we are having here in Northern WI.
- 3 1/2 to 4 cups all-purpose flour
- 2 pkg. active dry yeast
- 1 cup warm water (120 F to 130 F)
- 2 T olive oil
- 1 t salt
- 2-3 cloves, minced garlic
- 1 T snipped fresh rosemary
- 1 t dried oregano, crushed
- 1/4 t pepper
- 1 cup (4 oz) shredded mozzarella cheese
In a large bowl, stir together 1 1/2 cups flour and yeast. Add water, oil, and salt. Beat with an electric mixer on medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon. Stir in minced garlic cloves, snipped fresh rosemary, oregano and pepper.
On a lightly floured surface, knead in enough remaining flour to make a stiff dough that is smooth and elastic, 8 to 10 minutes total. Shape dough into a ball; place in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size, 50 to 60 minutes.
Punch dough down; cover and let rest for 10 minutes. Grease a 15 x 10 x 1 inch baking pan. Press dough into pan. (If dough is sticky, sprinkle the surface with about 1 T additional flour.) Using your fingertips, make several deep indentations in the dough. Cover and let rise until nearly double. (about 30 minutes)
Bake in a 350 degree oven about 50 minutes or until golden brown. Sprinkle with cheese. Bake for 5 to 10 minutes more or until cheese is melted. Serve warm.
Recipe shared at: Tuesdays With a Twist Tasty Tuesday Treasure Box Tuesday