Saturday, March 15, 2008

Wine & Rosemary Focaccia

Wine Rosemary Focaccia
Adapted from The Bread Lover's Bread Machine Cookbook

Hands-on time: 5 minutes
Bread machine time: 1 hour 20 minutes
Baking time: 25-30 minutes
Cooling time: 10 minutes

Makes 1 loaf

Ingredients: Make sure you place the ingredients in the order given. This recipe is for a medium loaf which for my bread maker means 1½ lb (680g) loaf

1 1/8 cup slightly warm water
½ cup dry white wine (room temperature)
3 tbsp extra virgin olive oil
4 cups bread flour
2 tsp salt
2 ½ tsp bread machine yeast

¼ cup extra virgin olive oil
3 tbsp fresh rosemary, chopped

1. Place all the ingredients except the topping – IN ORDER into the bread machine. Select Dough setting and press start. (My machine takes 1 hour 20 minutes). This dough is very sticky so when it’s ready to come out of the bread machine, just quickly tip it onto a prepared pan.

2. While the bread machine is doing its thing, line a 15”x10” lipped baking sheet or jelly roll with lightly oiled parchment paper. (I hate cleaning up.)

3. After turning the dough onto the parchment paper, use the heel of your hand to flatten and quickly spread the dough to fit the pan. Cover gently with oiled plastic wrap and let it rise at room temperature until doubled in bulk – about 45 minutes.

4. To prepare the topping, add the chopped rosemary to the olive oil and let it “steep” for 20 minutes at room temperature.

5. Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat to 450°F/230°C. Even though my oven preheats quickly, I leave the oven on for 20 minutes before lowering the heat to 400°F/200°C.

6. Using your fingertips or knuckles, gently dimple the dough all over the surface. Drizzle with olive oil & rosemary, letting it pool in the dimples. Place the pan over the baking stone and bake for 25-30 minutes or until golden brown.

7. Remove from the oven and let it cool for 15 minutes in the pan. Serve warm.

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