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Rosemary Pepper Focaccia
Rosemary Pepper Focaccia
(Focaccia con Rosmarino e Pepe)
 
 
Ingredients:

2 cups (or more) bread flour
1 envelope fast-rising dry yeast
1 teaspoon salt
1 and 1/2 teaspoons sugar
3/4 cup hot water (125 F to 130 F)
1 tablespoon plus 2 teaspoons
Extra virgin olive oil
Cornmeal
2 tablespoons minced fresh
Rosemary
1/4 teaspoon dried crushed red pepper

Directions:

Blend 2 cups flour, yeast, salt and sugar in processor.

Combine hot water and 1 tablespoon olive oil in glass measuring cup.

With machine running, add water mixture through feed tube and process until elastic and uniformly moist dough forms that just cleans inside of work bowl, about 40 seconds.

If dough is sticky, add more flour by tablespoons, incorporating each addition before adding next. If dough is dry, add water by tablespoons, incorporating each addition before adding next.

Gather dough into ball. Transfer to greased bowl, turning to coat entire surface.

Cover with damp towel and let rise 30 minutes.

Grease 12 to 14-inch pizza pan or baking sheet.

Sprinkle with cornmeal.

Punch dough down and knead until smooth. Cover and let rest 10 minutes.

Roll out dough on lightly floured surface pan.

Dimple surface with fingertips.
 
Spread remaining 2 teaspoons olive oil over.

Sprinkle with rosemary and crushed red pepper.
 
Sprinkle lightly with salt and pepper.
 
Let rise 30 minutes.

Preheat oven to 400 F.

Bake bread until golden, about 20 minutes. Cut hot bread into wedges and serve. Serves 16.
 
That's it!
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