Rosemary Focaccia FUSF
Rosemary Focaccia FUSF

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rosemary focaccia fusf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

This classic focaccia topped with fresh rosemary is easy to make and feeds a crowd. To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Homemade rosemary focaccia bread is made from a few simple ingredients combined together in one bowl.

Rosemary Focaccia FUSF is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Rosemary Focaccia FUSF is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have rosemary focaccia fusf using 8 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Rosemary Focaccia FUSF:
  1. Prepare AP flour
  2. Make ready yeast
  3. Prepare salt
  4. Take chopped fresh rosemary
  5. Make ready water
  6. Make ready Sam Adams ale
  7. Take olive oil
  8. Make ready Additional 1/4 cup water, 1/4 cup olive oil for baking

When the focaccias have puffed up in the pan a little, sprinkle the rosemary evenly over the surface. Using your fingertips, dimple (make shallow indentations) the. A light and airy Focaccia bread dotted with rosemary and red onions is the perfect companion to any main course. Serve it alongside some Balsamic vinegar for a quick appetizer.

Instructions to make Rosemary Focaccia FUSF:
  1. Put one cup flour in metal mixing bowl. Mix in 1/8 cup water. Cover, let stand for 8-24 hours to form starter.
  2. Heat ale for 15 seconds in microwave to bring to 90 degrees or so. Add yeast. Let stand for 5 minutes to let yeast bloom.
  3. In large mixing bowl, add remaining 5 cups of flour and salt, stir together.
  4. Add water, yeast mixture and olive oil. Turn out onto well-floured board. Knead for 5 minutes. Return to oiled mixing bowl.
  5. Cover and let stand in warm place for 2-4 hours to let dough rise.
  6. Punch down after rising, then turn out onto well-oiled half-sheet pan. Stretch dough to corners of pan, cover, let rest for 10 minutes.
  7. Finish stretching dough, cover, let rise for 1 hour.
  8. Preheat oven to 425
  9. Make dimples in dough by separating fingers and pushing to the bottom of the pan, 5-6 rows.
  10. Pour water/oil mixture over top, tilting excess back into cup.
  11. Sprinkle sea salt over the top of the dough
  12. Bake for 20 minutes
  13. Remove from oven, sprinkle rosemary, turn pan, return to oven for 10 more minutes or until golden brown.
  14. Cool in pan on wire rack for 10 minutes.
  15. Remove from rack with flat spatula, cool on rack for 1 hour.

Rustic and romantic, this prized bread from northwestern Italy is the most perfect Focaccia has been enjoyed since the time of ancient Rome but more recently it is associated with. When the dough has risen, use your fingertips to form dimples in the dough. Brush with the olive oil and sprinkle with the salt and rosemary leaves. The focaccia is best eaten the day it's made. The Focaccia with Rosemary recipe out of our category Pizza!

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