Small Batch Rosemary Focaccia

Good recipe adapted from Small-Batch Baking: When Just Enough for 1 or 2. . . Is Just Enough!. Love this book! If you don’t have a huge family to bake for, but love to bake, it’s a must-buy.

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Small Batch Rosemary Focaccia (Adapted From Small Batch Baking)

1/2 cup warm water
1 1/4 teaspoons yeast
1/2 teaspoon sugar
1 1/4 cups bread flour (I used all purpose)
1 teaspoon kosher salt
1 teaspoon rosemary, chopped plus more for top
2 tablespoons olive oil
Some cornmeal
2 tablespoons parmesan cheese
Extra olive oil
Sliced olives

In a glass measuring cup or small bowl, stir together warm water, yeast and sugar. Let sit until bubbly and foamy (about 5 minutes). In a mixing bowl, stir together 1 cup of the flour, salt and rosemary. Add yeast mixture to flour and stir well. Stir in olive oil. Place remaining flour on work surface. Turn dough onto flour and knead in extra flour. Note: I thought the dough was WAY too sticky for me to do this, so I just dumped it all in the Kitchen Aid and used the dough hook.

Place sticky dough in a bowl coated with olive oil. Cover with dish towel and let rise for 45 minutes.

Place cornmeal on a cookie sheet. Turn sticky dough onto cornmeal and form into a 6 inch circle. Make some finger-size indentations. Brush with extra olive oil. Sprinkle with cheese, extra rosemary and olives if using. Bake at 400 degrees for 15 minutes.

Note: Again, the dough was super sticky. There was no way I could have kneaded it by hand had I used the full amount of water. If you don’t have a Kitchen-Aid and want to attempt kneading it by hand, try starting with about 1/4 cup of water and add more if you need it.

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Comments

  1. Amy says

    I have a book called No Need to Knead (there’s still one copy at Half Price Books on S. Lamar) and the author makes these seriously wet doughs. I’ve made her focaccia and love it. I need to make this one so I can compare. Mmmm, focaccia. Mmmm, chianti…

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