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Yield: 6 Servings
Ingredients:
* 2 pk Fast-rising dry yeast
* 2 c Tepid (90F) water
* 2 tb Sugar
* 4 tb Olive oil
* 1/2 c Oil
* 1 ts Salt
* 5 1/2 c Unbleached white flour
* 3 Cloves garlic crushed
* 1/4 c Olive oil for topping (if -making focaccia only)
* 1 tb Whole rosemary (ditto)
* 1 tb Kosher salt (ditto)
Instructions:
Mix in 3 c of the flour and whip until the dough begins to leave the sides of the mixing bowl about ten minutes [!!]. Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice right in the bowl and punch down after each rising. Oil 2 baking sheets each 13 inches by 18 inches and divide the dough between the 2 pans. Using your fingers press the dough out to the edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top. Bake at 375 degrees for about 30 minutes.
Ingredients:
* 2 pk Fast-rising dry yeast
* 2 c Tepid (90F) water
* 2 tb Sugar
* 4 tb Olive oil
* 1/2 c Oil
* 1 ts Salt
* 5 1/2 c Unbleached white flour
* 3 Cloves garlic crushed
* 1/4 c Olive oil for topping (if -making focaccia only)
* 1 tb Whole rosemary (ditto)
* 1 tb Kosher salt (ditto)
Instructions:
Mix in 3 c of the flour and whip until the dough begins to leave the sides of the mixing bowl about ten minutes [!!]. Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice right in the bowl and punch down after each rising. Oil 2 baking sheets each 13 inches by 18 inches and divide the dough between the 2 pans. Using your fingers press the dough out to the edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top. Bake at 375 degrees for about 30 minutes.
