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  Recipe Home » Bread » Focaccia with Olive Oil & Rosemary
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  Focaccia with Olive Oil & Rosemary
   Bread
   Nordstrom Cookbook
   6/20/2008
Ingredients:
2 packages (4 1/2 tsp) active dry yeast
2 cups warm water (105 degrees to 115 degrees F)
1 T sugar
5 1/3 cups flour
2 1/2 tsp salt
1/2 cup olive oil
1 tsp chopped, fresh rosemary
freshly ground black pepper
Instructions:
In a bowl, using a wooden spoon, stir together the yeast, water, sugar, & 2 T of the flour. Let stand until foamy, about 10 minutes.

In a large bowl, stir together 5 cups of the flour & 1 1/2 tsp of the salt, then form a well in the center. Pour the yeast mixture into the well along with 2 T of the olive oil. Stir with a wooden spoon, incorporating the ingredients until a soft dough forms. Use floured hands to mix the dough when it becomes too stiff to work with a spoon.

Dust a work surface with half of the remaining flour (about 1 1/2 T). Turn the dough out onto the work surface & knead 10 minutes, adding the flour if the dough becomes sticky. When the dough is smooth & elastic, shape it into a ball & place it back into ghe bowl with 1 T of the olive oil. Turn the dough once to coat. Cover the bowl with a damp cloth & allow the dough to rise in a warm place until doubled in bulk, 30 to 45 minutes. Punch down the dough, cover, & allow to rise again until doubled in bulk, about 35 minutes longer.

Use 1 T of the oil to grease an 11-by-15 inch rimmed baking sheet. On a lightly floured work surface, spread & press the dough flat until it is about the same size as the baking sheet. Place in the prepared pan. Cover with plastic wrap & let rise until doubled, about 15 minutes. Poke firmly into the dough, making a pattern. While the dough is completing its final rise, position a rack in the middle to upper two thirds of the oven & preheat to 425.

Sprinkle the dough with the rosemary, the remaining 1 tsp salt & the pepper. Drizzle evenly with the remaining 4 T olive oil. Bake until golden brown, 18 to 22 minutes. Serve piping hot.
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