Sun-Dried Tomato Rosemary Focaccia
Makes:
1 flatbread
Total Time:
3 hr
Submitted by:
Category:
Breads
Sub Category: Yeast Breads
what you need
- 1 package (1/4 ounce) active-dry yeast (or 2 1/4 tsp.)
- 1 1/2 tsp. honey
- 1 1/2 cups warm water (110°F)
- 1/2 cup semolina
- 4 cups all-purpose flour
- 1 tsp. fine salt
- 6 Tbsp. California Olive Ranch EVOO, divided
- 2 cloves garlic, minced
- 1 1/2 Tbsp. chopped fresh rosemary needles, divided
- 2 tsp. coarse sea salt
- Freshly ground black pepper, to taste
- 10 sundried tomatoes packed in oil, drained and quartered
make it
In a stand mixer fitted with dough hook attachment, dissolve yeast and honey in water. Add semolina, flour, fine salt, 4 tablespoons olive oil, garlic and 1 tablespoon rosemary; mix to combine. Beat dough on medium speed until shiny and smooth; add more flour if needed. Place dough in lightly oiled bowl; cover and let rise until doubled in size, about 2 hours.
Preheat oven to 400°F. Brush a 10 x 15-inch (approximate size) jellyroll pan with 1 tablespoon olive oil. Without kneading, gently place dough in pan to fit. Set aside to rise for about 15 minutes.
Just before baking, make dimples in bread by pressing with fingertips. Drizzle remaining tablespoon of olive oil evenly over surface. Sprinkle with coarse sea salt, pepper, tomatoes, and remaining chopped rosemary. Bake until lightly browned, about 20 minutes. Remove from pan, and cool on wire rack.
Notes
time 3 hours (dough to rise 2 hours)
level med
