I found today’s recipe over at Prudence Pennywise. It is a easy and delicious rosemary focaccia bread. You can even do half white flour with half wheat flour, but I did all white. I have to admit I was a little concerned about the pepper in the recipe. I thought it was strange to put pepper in the dough and on top of the bread. Let me tell you though it works. It adds to the flavor of the rosemary. It was really good. The other great thing is you can make this dough the day before and then it will be ready to go the next night.
- RAPID RISE YEAST (I USE SAF)
- WARM WATER
- OLIVE OIL
- BLACK PEPPER AND SALT
- DRIED OR FRESH ROSEMARY
- PARMESAN CHEESE
- 2 teaspoons rapid rise yeast (I use SAF)
- 1 teaspoon sugar
- 1 cup plus 2 tablespoons warm water (think baby bottle warm)
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper (I only did 1/4)
- 1 teaspoon salt
- 1 teaspoon dried rosemary, chopped, or 1 tablespoon fresh (I used dry)
- 3 cups flour (Prudy uses half whole wheat, I did all white)
- 2–6 tablespoons olive oil (I only used 2 Tbsp)
- 1/4 cup to 3/4 cup Parmesan cheese
- additional chopped dried or fresh rosemary (Again I used dry)
- black pepper
- In a large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with a wooden spoon. (Alternately, if you have a free standing mixer, put in all of the flour and let the machine do the work. I used my Kitchen Aid)
- Work in the remaining flour, using your hands and kneading when necessary. Knead dough for five minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.)
- Preheat oven to 425 degrees. Press dough into a 12 inch circle. Don’t worry about being perfect; you’re going for rustic Italian here.
- Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for about 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve.