I’m a simple girl. Who loves her simple carbs. Pasta, potatoes, rice. Love it all. But my favorite carb is bread.
I’ve really been enjoying the no-kneed bread (it took me forever to get on the bandwagon, but about a year and a half ago, I tried it out for the first time.. and was hooked.) So, I nearly shared that recipe today.
But then I decided that the recipe is so ubiquitous, you don’t need me posting it for the bazillionth time.
So instead, today I am going to share the recipe to a wonderful rosemary focaccia. I used to make this focaccia all.the.time – I don’t know why I stopped making it, but I plan to rectify that immediately!
Although this recipe is very simple to throw together, the results are quite impressive. And truly, is there anything better than the smell of rosemary baking? (Other than, you know, the smell of chocolate cake baking…)
Adapted from Food.com
- 2 1/2 tsp active dry yeast
- 3/4 cup warm water
- 3 cups unbleached all-purpose flour
- 1 teaspoon table salt
- 6 tablespoons olive oil
- 2 tablespoons fresh rosemary (I like to just “shear” the leaves off the stalk – you can substitute 2-3 tsp of dried, as well)
- coarse salt
- Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
- In large bowl, combine flour and table salt. Pour in yeast mixture and remaining water.
- Combine mixture well, first with a wooden spoon and then your hands if necessary.
- Transfer to a floured surface and knead by hand until smooth (2-3 minutes).
- Place in large, well-oiled bowl, cover with Saran wrap, and let rise for 1.5 hours until doubled in size.
- Toward the end of the rising time, preheat the oven to 425 ° F.
- Punch down risen dough and press into oiled baking sheet.
- Use the tip of your index finger to lightly dimple the surface (this is optional, but it does look pretty). Drizzle with olive oil and sprinkle with coarse salt and rosemary.
- Bake 20 minutes or until lightly golden on top.
- Serve warm, if possible, with a bowl of olive oil, balsamic vinegar and a sprinkling of grated parmesan cheese.
Do you have a favorite bread recipe? Yeast or quick bread – share either. Or both! Also, tell me, have you tried the yummilicious no knead bread? What did you think?
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