Rosemary Focaccia



  1. In a two glass measuring cup, combine boiling water, 2 teaspoons rosemary, honey, and minced garlic; cool to 100° to 110°. Pour mixture into the bowl of a stand mixer and sprinkle yeast over the mixture; let stand 5 minutes. Add flour, 2 tablespoons oil, and 1 teaspoon salt to the mixture. Attach the dough hook to the stand mixer and knead until smooth and elastic, about 10 minutes. If dough is sticky, add 1 tablespoon of flour at a time until smooth.
  2. Transfer dough to a well oiled bowl and cover with plastic wrap. Let rise in a warm place for 45 minutes or until doubled in size. Punch dough down. Spray a baking sheet with cooking spray and pat dough into a 14 x 12-inch rectangle on the prepared baking sheet. Cover and let rise 20 minutes or until doubled in size.
  3. Preheat oven to 350º.
  4. In a small bowl, combine 1 tablespoon olive oil, water, and egg yolk; set aside. Uncover dough. Make indentations in top of dough using handle of a wooden spoon or your fingertips. Brush egg mixture over dough. You don't need to use all of the egg and oil mixture on top of the dough; spread enough to coat the top, and discard any extra. Drizzle with remaining 1 tablespoon oil; sprinkle with remaining rosemary, sea salt, and chopped garlic.
  5. Bake at 350° for 22-25 minutes or until lightly browned. Remove from pan; cool on a wire rack.

Yield: 14 servings

Note: Use left over  bread to make croutons for salads. Cut into 1/2-inch cubes and bake at 350° for 15 minutes (or until toasted)

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