This wonderful Italian flatbread is among the easiest of all breads to
prepare. Vary the flavoring with other fresh or dried herbs if you wish.
1. In a mixing bowl combine flour, salt and rosemary.
2. Pour 2 cups tepid water into another bowl and whisk in the yeast,
then 3 tablespoons of the oil. With a rubber spatula or wooden spoon,
stir the yeast mixture into the flour mixture until all the flour is evenly
moistened, then beat vigorously for 1 minute. Cover bowl with plastic
wrap and allow to rise until doubled in bulk, about 1 hour.
3. Oil the jelly roll pan with the remaining 3 tablespoons oil. Scrape
the dough out of the bowl and onto the pan and pat and press the dough
into the pan to fill it completely. If the dough resists, wait a few minutes
and continue. Poke holes in the dough at 2-inch intervals with your fingertips
and drizzle with the remaining oil. Sprinkle on the salt.
4. Allow the dough to rise again until doubled in bulk. Meanwhile, preheat
oven to 450 degrees and set a rack in the lower third.
5. When the dough has risen, bake until deep golden, about 25 minutes.
Check the bottom about halfway through the baking time by lifting the
side of the focaccia with a spatula or pancake turner. If it is coloring
deeply, slide the original pan onto another pan to insulate the bottom.
6. Slide the focaccia off the pan or a rack to cool. Serve narrow slices,
or cut into squares _ and split horizontally for sandwiches.
Variations:
Onion Focaccia: Omit rosemary from dough. Slice 3 medium onions
and cook in 2 tablespoons olive oil in a covered pan until wilted. Season
with salt, pepper and oregano. Spread evenly on dough instead of the salt
and rosemary.
Sage Focaccia: Replace rosemary with fresh sage.
Tomato and Olive Focaccia: Omit rosemary from dough. Cover focaccia
with 1 cup chopped and drained canned tomatoes, 1/2 cup halved and pitted
black olives, 3 thinly sliced garlic cloves, 1/4 teaspoon dried oregano,
salt and pepper.
