Rosemary Pepper Focaccia Recipes

Steps:

• This is my favorite Italian flatbread.
• Stage 1: Dissolve the yeast and honey (or sugar) in half the tepid water.
• Stage 2: On your largest available clean surface (even a big bowl will do if surfaces are limited), make a pile of flour in the center of the flour, semolina flour, and salt. With one hand, make a well in the center. (If possible, it is preferable to warm the flour and semolina flour.)
• Stage 3: Pour all the dissolved yeast mixture into the well and with four fingers of one hand make circular movements, from the center working outward, slowly bringing in more and more of the dry ingredients until all the yeast mixture is soaked up. Then pour the other half of the tepid water into the center and gradually incorporate all the flour to make a moist dough. (Certain flours may need a little more water, so don't be afraid to adjust the quantities.)
• Stage 4: Kneading! This is the best bit, just rolling, pushing and folding the dough over and over for 5 minutes. This develops the structure of the dough and the gluten. If any of the dough sticks to your hands, just rub them together with a little extra flour.
• (You can do Stages 2, 3 and 4 in an electric mixer if you like, using the dough hook attachment.)
• Stage 5: Flour both your hands now, and lightly flour the top of the dough. Make it into a roundish shape and place on a baking tray. Score the dough with a knife--this allows it to relax and proof (rise) more quickly.
• Stage 6: Leave the bread to rise for the first time. Basically, we want it to double in size. (This is probably the best time to preheat the oven: 475 degrees F for focaccia.) You want a warm, moist, draft-free place for the quickest rise, for example near the stove, or just in a warm room. You can cover with plastic wrap if you want to speed it up. This process matures the flour flavor and should take approximately 40 minutes to an hour and a half, depending on the conditions.
• Stage 7: Right, it's double the size and time to punch it down. Knead and punch the dough, knocking all the air out of it, for about a minute. Then split the dough into half or quarters. Roll or push it out to an oval shape roughly 11/3 cm/ (1/2-inch) thick; don't fuss around for perfection, it's supposed to be rough and rustic, so what a great excuse for a beginner! Place on a baking tray liberally dusted with semolina flour.
• Make your rosemary and olive oil topping by bashing and bruising a handful of rosemary and 3 cloves of garlic using a rolling pin. Mix together with some olive oil and salt, and squeeze mixture over the bread. Finally, make those characteristic holes by pushing all you fingers deep into the dough many times, which allows the flavor of the topping to penetrate. Leave to proof for 45 minutes until about 3cm 1 1/4 inches) high.
• Bake for about 15 minutes at your oven's highest temperature until ready. As soon as the focaccia comes out of the oven feed it with a good drizzle of olive oil and a light scattering of sea salt. You can eat the focaccia as soon as it has slightly cooled.

Steps:

• Sprinkle the yeast over the warm water. Let stand for a few minutes.
• In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
• Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
• To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
• Cut into pieces with a pizza wheel or sharp knife. Serve immediately.

Steps:

• Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
• Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
• Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
• Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
• Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

Steps:

• In a large skillet, heat 1/4 cup oil over medium heat. Add onions; cook and stir until tender, 6-8 minutes. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and 1 tablespoon rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes. Preheat oven to 375°., Brush with remaining 1 tablespoons oil. Sprinkle with coarse salt and remaining 1 tablespoon rosemary. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 425F thirty minutes before baking, and place a baking stone, baking tiles, an inverted large cast-iron skillet or griddle, or a heavy baking sheet in oven to heat (I use a baking stone).
• Flour the work surface lightly and roll the dough into a rough circle 11 inches in diameter. Place a sheet of parchment paper roughly the size of the dough on a baker's peel (this is what I use), inverted baking sheet, or a rimless cookie sheet. Transfer dough to the parchment; reshape with your fingers.
• Prick the dough with a fork and brush lightly with some of the olive oil. Grind pepper over it and sprinkle evenly with the rosemary. Cut the lemon in half lengthwise through the stem (reserve other half for another use), then slice crosswise as thinly as you can; remove any seeds. Arrange lemon slices evenly over the dough and brush them lightly with olive oil. Cover loosely with plastic wrap and set aside to rise for 15 minutes.
• Slide the focaccia, still on the parchment, onto the hot stone. Bake until the crust is puffed and golden brown, about 20 minutes. Brush with remaining oil and sprinkle with the cheese or salt. Cut into wedges and serve at once.