November 10

Focaccia!

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• Pasta with Meat Sauce
• Rosemary Focaccia [View Recipe]

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  Ingredients

  • 1 recipe [object Object]
  • oil
  • 1 sprig rosemary (cleaned, destemmed, and snipped with scissors)
  • salt & pepper

  Instructions

  We make our food processor pizza dough and let rise for an hour. As if we were making pizza, the dough is then punched down, and divided into quarters.

  Working on a parchment covered cookie sheet, we work with one piece of dough at a time. A little olive oil is spread on the parchment and the dough rolled in it. We spread out the dough (about a quarter of an inch thick) and move on to the next piece of dough.

  Once the four doughs are ready, we let rest for 5 minutes. Many recipes leave the doughs to rise again at this point for about an hour, but we are impatient tonight! We just leave it long enough to preheat the oven to <temp val="425"/>.

  When the oven is hot, we press each of the dough rounds with the tips of our fingers to make pock marks. We liberally drizzle on oil and top with coarse salt and rosemary.

  We cook for 15 minutes until the focaccia are golden brown. We let cool for a few minutes, adding freshly ground black pepper, and serve with <a year="2004" month="09" day="06" label="oil">dipping oil</a>.

• Simple Dipping Oil