To make the starter- In a largish bowl (it will be used until bread is
formed) combine 1/2 cup flour, 1/4 tsp yeast and 1/3 cup water (100-110
degrees). Stir for 1 min. Cover with plastic wrap and let sit at room
temperature for 8-24 hours. (After this time, you can refrigerate for up to
3 days and then bring to room temperature for 1/2 hour.)
Add 2 1/2 cups flour, 1 tsp yeast and 1 1/4 cup water (100-110 degrees).
Stir well. Cover with plastic wrap and let sit for 15 minutes. Sprinkle with
2 tsp kosher salt. Stir. Recover with plastic wrap and let sit for 30
minutes.
Coat spatula with cooking spray. Fold dough 8 times. Cover with plastic
wrap and let sit for 30 minutes. Repeat 2 more times.
Turn oven to 500. Place baking stone or overturned cookie sheet on
center rack. Flour cutting board and your hands. Divide dough into two.
Form 2 balls.
Coat 2 round cake pans with 2 Tbsp olive oil each and sprinkle with 1/2
tsp salt. (The salt makes it fairly salty. If you are not a salt person, omit
the salt at this step.) Put one ball, top side down, in each pan, swirl in oil
and then turn over. Cover with plastic wrap and let sit for 5 minutes.
Gently stretch to fit the pan. Poke with a fork 25-30 times.
Sprinkle each loaf with 1 Tbsp chopped rosemary. Let rest for 5-10
minutes. Reduce oven to 450. Bake for 25-28 minutes. Let cool in pan
for 5 minutes. Remove from pan and brush with any oil remaining in pan.
Let cool for additional 30 minutes.
Originally Submitted
3/13/2012
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