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Focaccia Romana
Submitted by glory on August 24, 2002 at 4:44 pmThis recipe is by Jeff Smith, the frugal gourmet. I lve, love, love it and a few other circlers have tried and agree!
2 pkgs. instant yeast
2 cups tepid water (90º)
2 TBSP sugar
4 TBSP olive oil
½ cup salad oil
1 tsp. table salt
5- 5 ½ cups unbleached white flour
3 cloves garlic, crushed- I use about 8 or 10 🙂 let this hang out in the ¼ cup olive oil for a while
¼ cup olive oil for topping
1 TBSP. whole rosemary, fresh or dried
1 TBSP. kosher salt for toppingDissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and regular salt. Mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes. Jeff Smith uses his kitchen aid mixer for the whole process. I have a lowly Krupp's, that does the trick fine too!
Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth and a bit slack and sticky. Allow the dough to rise twice, right in the bowl, and punch down after each rising.
Oil two 13x18” baking sheets (calphalon nonstick doesn't need it) Using your fingers, press the dough out to the edges of each pan. Allow to rise for 30 minutes and brush with the olive oil-crushed garlic mixture for topping. Sprinkle the rosemary and kosher salt on top. Bake at 375º for about 30 minutes. Variation: top with green onions instead of rosemary. (I have never actually done that!) Enjoy!
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