1 loaf
1 tablespoon honey
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon salt
1 tablespoon olive oil
5 cups flour
3 tablespoons olive oil
2 tablespoons freshly chopped rosemary
1/4 cup freshly grated parmesan cheese
1 teaspoon salt
Dissolve honey in warm water; sprinkle yeast over top and let stand 5 minutes. Stir in 1 tablespoon salt, 1 tablespoon olive oil, and 5 cups of flour until dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Place dough in a oiled bowl and turn to coat. Cover and let rise in a warm place until doubled, about 20 minutes. Place dough onto oiled baking sheet, and flatten to cover the whole sheet. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil; sprinkle with rosemary, parmesan cheese and 1 teaspoon salt. Let rise for 10 minutes. Bake at 415 for 20 minutes or until golden brown. Enjoy!
I've never made this before and have always called it, "that good Italian bread that I can't pronounce and it starts with an F." ;-) So I looked it up! If I'm going to bake it, I need to know how to say it. :-)Focaccia (pronounced foe-CAT-cha) is a flat oven-baked Italian bread, which may be topped with onions, herbs or other foodstuffs, related to pizza.
Linked to Gooseberry Patch Recipe Round Up.
