Focaccia by daphnewoman

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Focaccia
Submitted by daphnewoman on September 24, 2003 at 5:01 pm

DESCRIPTION
Focaccia

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
This recipe makes a focaccia that is similar to the one served at Macaroni Grill Restaurants. Very thick and easy to make.

9 Tbsp. Olive oil (divided use)
3 C. unsifted all-purpose flour
3/4 C. unsifted semolina flour
1/2 tsp. salt (divided)
1 1/2 Tbsp. quick-rising dry yeast
1 1/2 C. hot (between 120 and 130 degrees) milk
1 Tbsp. fresh rosemary leaves

Preparation:
Pour a scant tablespoon of the olive oil into a 10"x13" pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).

Sprinkle bottom of pan with a little cornmeal. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees.
Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
Makes 6 - 8 servings.

This recipe may also be prepared using the "dough" setting on a bread machine and placing the dough in the pan as instructed above to bake. I have also made this using dried rosemary leaves. When I do that, I put some of them in the dough as well as sprinkled on top.

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