Rosemary Focaccia Recipe by candy
Cooking Instructions 1 In a mixing bowl dissolve yeast in 1/4 cup warm water. Add sugar and let stand for five minutes. Add 1/4 cup oil, salt, 2 cups flour, and remaining water. Beat until smooth. Stir enough remaining flour to form a soft dough 2 Turn onto a floured surface and knead until smooth and elastic about 6 to 8 minutes. Add rosemary and knead one minute longer. Place in a greased bowl turning once to grease the top. Cover and let rise to double -about 40 minutes 3 Punch the dough down, turn onto a lightly floured surface. Divide in half. Pat flat and let rest five minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10 inch circle on the prepared pan. Cover and let rise until double in size. Brush with oil and sprinkle with rosemary 4 Bake at 375° for 25 to 30 minutes 1 In a mixing bowl dissolve yeast in 1/4 cup warm water. Add sugar and let stand for five minutes. Add 1/4 cup oil, salt, 2 cups flour, and remaining water. Beat until smooth. Stir enough remaining flour to form a soft dough 1 In a mixing bowl dissolve yeast in 1/4 cup warm water. Add sugar and let stand for five minutes. Add 1/4 cup oil, salt, 2 cups flour, and remaining water. Beat until smooth. Stir enough remaining flour to form a soft dough 2 Turn onto a floured surface and knead until smooth and elastic about 6 to 8 minutes. Add rosemary and knead one minute longer. Place in a greased bowl turning once to grease the top. Cover and let rise to double -about 40 minutes 2 Turn onto a floured surface and knead until smooth and elastic about 6 to 8 minutes. Add rosemary and knead one minute longer. Place in a greased bowl turning once to grease the top. Cover and let rise to double -about 40 minutes 3 Punch the dough down, turn onto a lightly floured surface. Divide in half. Pat flat and let rest five minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10 inch circle on the prepared pan. Cover and let rise until double in size. Brush with oil and sprinkle with rosemary 3 Punch the dough down, turn onto a lightly floured surface. Divide in half. Pat flat and let rest five minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10 inch circle on the prepared pan. Cover and let rise until double in size. Brush with oil and sprinkle with rosemary 4 Bake at 375° for 25 to 30 minutes 4 Bake at 375° for 25 to 30 minutes More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spinach and Ricotta Stuffed Shells Hamburger Steaks Homestyle Chicken &Biscuits Lobster Bisque Pan-fried Tofu in Dashi Spinach and Ricotta Stuffed Shells Hamburger Steaks Homestyle Chicken &Biscuits Lobster Bisque Pan-fried Tofu in Dashi Knox Blox Cranberry Pumpkin Soup Sausage Loaf Spinach and Ricotta Stuffed Shells Sweet and sour meatballs two ways Pan-fried Tofu in Dashi Spicy fried chicken wings Nutella, honey, and cheese toast Skye's Talapia with fried Bananas Golden Chicken in an Emerald Forest Knox Blox Cranberry Pumpkin Soup Sausage Loaf Spinach and Ricotta Stuffed Shells Sweet and sour meatballs two ways Pan-fried Tofu in Dashi Spicy fried chicken wings Nutella, honey, and cheese toast Skye's Talapia with fried Bananas Golden Chicken in an Emerald Forest