November 14, 2011

Rosemary-Garlic Focaccia

I have another winner to pass along to you!  This one had Lil' Snip giving me conspiratorial giggles when I laid pinches of it on his highchair tray.  When your children think they've gotten away with something you know the food is good!

My slightly aged recipe card says "Mother Earth News" on it so I'll trust that that information is correct, and although I can't vouch for volume, issue, or page number, I can vouch for the yumminess factor.  Since I used the "wrong" cheese, and since it's the cheese that carries this, I'm also going to take credit for the yumminess factor.  (and now you know what kind of magazines I read...)

* p.s. this recipe also makes great breadsticks.  When you get to the asterisk in the recipe, just form into breadsticks about half the thickness you like, any length, and bake at 425 F till they're browned.  I brushed them with the extra infused oil.  Yum!

Rosemary-Garlic Focaccia

3 T olive oil
1 tsp. rosemary (dried)
3 large garlic cloves, quartered

Heat oil with rosemary and garlic until garlic begins to sizzle.  Set aside.

1 cup warm water
1 T dry yeast
1 T honey

Sprinkle yeast over warm water and honey in large bowl.  Add:

1 cup unbleached flour

Whisk well, cover and let set 30 minutes to rise.  Remove rosemary and garlic from oil.  Mince garlic and set aside for topping.  Add half the oil to the yeast sponge, stir, and add, stirring well:

1 1/4 cup whole wheat flour
1 tsp. salt* (see above note on making breadsticks)

Cover and let rise 45 minutes.  Oil hands with remaining oil and place dough on oiled cookie sheet.  Press into 10x12" oval.  Sprinkle with:

1/2 lb sharp Swiss cheese (I used an Emmental which, having gotten it at our local dent and bent, I'm pretty sure was well-aged)
the minced garlic
extra rosemary or oregano (my children found the extra dose of rosemary too strong, but tolerated the oregano just fine).

Let rise 30 minutes.  Bake at 400 degrees F till lightly browned (10-15 minutes).  Cut into wedges with a pizza wheel and serve!  Yum!  (we had it with beef stew)

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