Focaccia
Sarah Armstrong
Made this for the first time with my Aunt Becky. Easy and delicious!
ingredients
- 2 pkgs fast rising dry yeast
- 2 c tepid water (about 110 degrees)
- 2 T sugar
- 4 T olive oil
- 1/2 c vegtable oil
- 1 t salt
- 5 1/2 c unbleached white bread flour
- 3 cloves garlic, crushed
- 1/4 c olive oil for topping
- 1 T whole rosemary
- 1 T kosher salt for topping
directions
- 1
Dissolve yeast in tepid water. Add sugar, olive oil, vegtable oil, and salt. Mix in 3 c of flour and whip until the dough starts to leave the sides of the bowl (about 10 minutes). Mix in the remaining flour by hand and knead until smooth. Allow dough to rise twice, in bowl, and punch down after each rising.
- 2
Oil 2 11x17 in baking sheets and divide dough between the two pans. Use fingers to press the dough out to the edges of the pan. Cover and allow to rise for 30 minutes. Brush with crushed garlic, mixed with olive oil. Sprinkle rosemary and kosher salt on top.
- 3
Bake at 375 degrees for about 30 minutes.
Source: Sarah Armstrong
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