Name: Rosemary Focaccia FUSF
Prep time: 24 min
Cook time: 43 min
Total time: 67 min
Ingredients: 6 cups AP flour; 2 Tbsp yeast; 2 tsp salt; 2 tbsp chopped fresh rosemary; 1 cup water; 1/4 cup Sam Adams ale; 2 tbsp olive oil; Additional 1/4 cup water, 1/4 cup olive oil for baking

As soon as you recognize the basics of cooking, it can be such a freeing as well as awarding experience to create a merely tasty meal or baked thing. The scents in your house and the faces of the people that you share it with are priceless. We hope this Rosemary Focaccia FUSF dish will certainly provide you some suggestion for you to end up being a remarkable cook.

Rosemary Focaccia FUSF

You can cook Rosemary Focaccia FUSF using 8 ingredients and 15 steps. Here is how you do it.

Ingredients of Rosemary Focaccia FUSF :

You need to prepare AP flour.

Use yeast.

Provide salt.

You need to prepare chopped fresh rosemary.

Provide water.

Provide Sam Adams ale.

Use olive oil.

Prepare Additional 1/4 cup water, 1/4 cup olive oil for baking.

Short Tips:

If you are cooking from a recipe, the best tip we will offer you is to read through the whole thing all the way through before you begin to cook. Not only will this assist you gain a much better understanding of what the final dish ought to look and taste like, you’ll even be ready to ascertain that cooking tools you need, as well as catch important instructions.

instructions :Rosemary Focaccia FUSF

Put one cup flour in metal mixing bowl. Mix in 1/8 cup water. Cover, let stand for 8-24 hours to form starter..

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..

In large mixing bowl, add remaining 5 cups of flour and salt, stir together..

Add water, yeast mixture and olive oil. Turn out onto well-floured board. Knead for 5 minutes. Return to oiled mixing bowl..

Cover and let stand in warm place for 2-4 hours to let dough rise..

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..

Finish stretching dough, cover, let rise for 1 hour..

Preheat oven to 425.

Make dimples in dough by separating fingers and pushing to the bottom of the pan, 5-6 rows..

Pour water/oil mixture over top, tilting excess back into cup..

Sprinkle sea salt over the top of the dough.

Bake for 20 minutes.

Remove from oven, sprinkle rosemary, turn pan, return to oven for 10 more minutes or until golden brown..

Cool in pan on wire rack for 10 minutes..

Remove from rack with flat spatula, cool on rack for 1 hour..

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