On the Menu Today~
Garlic and Rosemary Focaccia Bread
This tasty and traditional Italian bread,
is wonderful with a big bowl of steaming, hot soup or
a big plate of spaghetti with tomato meat sauce.
3 1/2 to 4 cups
active dry yeast
1 cup (120 to 130 F)
2 to 3 cloves
snipped fresh rosemary
dried oregano, crushed
1 cup (4 oz)
shredded mozzarella cheese
- In a large bowl, stir together 1 1/2 cups flour and yeast. Add water, oil, and salt. Beat with an electric mixer on medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon. Stir in minced garlic cloves, snipped fresh rosemary, oregano and pepper. On a lightly floured surface, knead in enough remaining flour to make a stiff dough that is smooth and elastic 8 to 10 minutes total. Shape dough into a ball; place in a greased bowl, turning once to grease surface Cover and let rise in a warm place until double in size, 50 to 60 minutes.
- Punch dough down, cover and let rest for 10 minutes. Grease a 15 x 10 x 1 inch baking pan. Press dough into pan. (If dough is sticky, sprinkle the surface with about 1 tablespoon additional flour) Using your fingertips, make several deep indentations in the dough. Cover and let rise until nearly double (about 30 minutes)
- Bake in a 350 degree oven about 50 minutes or until golden brown.
- Sprinkle with mozzarella cheese.
- Bake for 5 to 10 minutes more or until cheese is melted.