Rosemary Focaccia

I love the smell of fresh baked bread.  Heck, I love the smell of the yeasty-ness from the time it is all mixed up until it comes out of the oven.

In fact, I love the smell almost as much as I love eating bread.

Zack and my favorite grocery store has shelf after shelf full of focaccia bread.  I really wanted to try some, but of course, I had to try making it myself.  It turned out beautifully.  I was so pleased.  It was really easy to make, too.  Plus, it has one of my all-time favorite ingredients in it – rosemary!

I wonder if it bothers people that I don’t take the time to take really artsy pictures of my food.  My mindset is, I just spent all the time making it, I don’t want to waste time setting up a photo session just for one picture…and allow the food to get cold.

I love to eat way too much for that!

Zack and I are leaving tomorrow for Pennsylvania Amish Country to celebrate our three year anniversary.  I am so excited for this trip!  I can’t believe we’ve been together three years.  Ah, I am so in love.

PS – remember that wreath I mentioned in my previous post, totally finished it and I love it!

Rosemary Focaccia

– 2 medium onions, chopped

– 1/4 c olive oil + 3 T, divided

– 1 1/2 t active dry yeast

– 1 1/2 c warm water, divided

– 1/2 t sugar

– 1/2 t salt

– 3-4 c AP flour

– 2 T fresh rosemary or 2 t dried, divided

– cornmeal

– coarse salt

In a large skillet, saute onions in 1/4 c oil until tender; cool.  In a large mixing bowl; dissolve in 1/4 cup warm water.  Add sugar and let stand for 5 minutes.

Add 2 T oil, salt and remaining water.  Add 2 c flour.  Beat until smooth.  Stir in enough remaining flour to make a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Add onions and half of the rosemary.  Knead 1 minute longer.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 40 minutes.

Punch dough down.  Turn onto a lightly floured surface, divide in half.  Pat each piece flat.  Let rest for 5 minutes.  Grease 2 baking sheets and sprinkle with cornmeal.  Stretch each portion of dough into a 10-in circle on prepared pans. Cover and let rise until doubled, about 40 minutes.  Brush with remaining oil.  Sprinkle with coarse salt and remaining rosemary.  Bake at 375 degrees for 25-30 minutes or until golden brown.  Remove from pans to wire racks to cool.

Yield: 2 loaves.

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