Rosemary Focaccia

Ingredients:

2

1

2

4-5

1

2

1

¾

¼

½

cups

tbsp

packs

cup

tsp

tsp

tbsp

tsp

tsp

Flour

Cream of Wheat or Semolina

Dried Yeast (or 4 ½ tsp of loose yeast)

Olive Oil

Tuscan Sunset Blend

Sea Salt

Olive Oil

Spanish Rosemary sea salt or Sundried Tomato sea salt

Tuscan Sunset Blend

Focaccia is a traditional olive oil Italian flat bread similar to pizza dough. It is very popular in Italy and often served topped with herbs, vegetables, cheese and sometimes meat. It also makes fantastic sandwiches!

Directions:

Mix the flour, cream of wheat, yeast, 1 tsp. sea salt and 4-5 tsp. Tuscan Sunset Blend in a large bowl. Make a well in the flour mixture.

 

Warm up water for 35 seconds in the microwave. Add ¼ cup olive oil and mix well. Slowly add the water into the flour and mix using a fork. Make sure the dough is not too wet. You might not use all of the water as the dough should be a little grainy. Turn over onto a floured board and knead for 10 minutes.

 

Oil a large bowl with ½ tbsp olive oil. Make a ball with the dough, roll the ball in the bowl to coat all sides with oil. Cover with plastic wrap and leave to rise in a warm area for 30 to 60 minutes until the dough has doubled in size.

 

Grease a baking tray with 1 tbsp olive oil. Sprinkle ½ tsp. Spanish Rosemary Sea Salt or Sundried Tomato sea salt.

 

When the dough has doubled in size, tip the dough into the tray. Grease your fingers with a little oil and push the dough to the edges of the tray until the tray is covered uniformly. Using your index finger, poke holes in uniform rows throughout the tray. Top dough with ½ tsp. Tuscan Sunset Blend and ½ tsp. Spanish Rosemary sea salt or Sundried Tomato sea salt. Drizzle with olive oil. Let rise another 30 minutes.

 

Preheat oven at 400°. Bake the focaccia for 30-35 minutes until golden. Turn out of the tray and let cool slightly on a cutting board.

 

 

 

Note: To make sandwiches, cut the bread horizontally in half. Add pesto, ham, smoked turkey breast, cheese, tomato, arugula, onion and top with Italian Bliss. Wrap in foil and bake at 350° until the cheese has melted. Remove from oven and let stand for 10 minutes then cut into wedges.