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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Garlic and fresh rosemary tastefully top a light and airy focaccia. Serve it alone with flavored olive oil for dipping or alongside a spaghetti dinner.Tammy Bollman, Minatare, Nebraska Ingredients:
1 cup warm 2% milk (70° to 80°) |
1 egg |
1/4 cup water (70° to 80°) |
1/4 cup butter, softened |
2-3/4 cups king arthur unbleached bread flour |
2 tablespoons sugar |
1 teaspoon salt |
2 teaspoons active dry yeast |
4 teaspoons olive oil |
4 teaspoons minced fresh rosemary |
3 garlic cloves, minced |
1 teaspoon kosher salt |
Directions:
1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface (dough will be sticky). Divide into two portions; place on greased baking sheets. Cover and let rest for 10 minutes. Shape each portion into an 8-in. circle. Cover and let rise until doubled, about 30 minutes.
3. Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Brush with oil; sprinkle with rosemary, garlic and salt.
4. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Yield: 2 loaves (10 wedges each).
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