Rosemary Focaccia Bread

Rosemary Focaccia Bread

(I talked about this recipe here)

1 cup wrist-temperature water
1 1/2 teaspoon (half of a four-ounce packet) active dry yeast
1 teaspoon sugar
1 teaspoon salt
approximately 3 cups flour (up to 1/2 cup more if your dough seems too sticky)
2 tablespoons fresh rosemary
olive oil, for the bowl and dough

Place the water in a medium-sized bowl and sprinkle in the yeast. Let stand for 5 minutes - it will become foamy.
Add sugar and salt. Stir until everything dissolves.
Add rosemary and 3 cups of flour, one cup at a time, mixing enthusiastically with a whisk.
As the dough thickens, switch to a wooden spoon and, eventually, your hands.
Knead the dough in the bowl for a few minutes, adding up to 1/2 cup more flour as needed to combat stickiness.
When the dough is smooth, oil both the bowl and the top surface of the dough. Cover with a clean tea towel, and let rise in a warm place for about an hour, or until the dough has doubled in bulk.
Punch down the dough, and transfer to a clean floured surface.
Adding small amounts of extra flour as needed, to avoid stickiness, knead the dough for about 5 minutes - until it is smooth and elastic.
Form the dough into a ball, and roll it into a 10-inch diameter circle. Let it rest for about 10 minutes.
Meanwhile, preheat the oven to 400. Coat a baking sheet with cooking spray or olive oil.
Transfer the circle of dough to the baking sheet and brush the top surface of the dough with a little more olive oil.
Bake for 20 to 30 minutes, or until lightly browned. (Take it out sooner if you like it softer, later if you like it crispier).

makes 6 servings
source: The New Moosewood Cookbook by Mollie Katzen

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