Thanksgiving! Pretty much my husbands favourite holiday. However, we both work in online retail to some extent. We don’t get a Thanksgiving really. You know those sites that you shop at on Thanksgiving because you want to spend time with your family and just buy stuff on the fly? Yeah, someone has to keep those up. There’s staff on a whole spectrum of online shops, visible and not. Attached to that brand, or supporting them.
So, we bring our laptops to a friends house and try to have a good day there. Putting out online fires on the fly. We have a big potluck and eat/drink/be merry. All that holiday stuff. This year I made focaccia.
This one is dead simple, and to be fair I started it late in the morning! I took some photos while it cooled and we’re almost ready to head out. It’s kind of nice baking a bread that doesn’t take 3 days. While you can use regular olive oil for the top, I used rosemary infused olive oil. Try a flavoured olive oil next time you bake a focaccia, it’s wonderful.
Rosemary Garlic Focaccia
- 1 3/4 cups lukewarm water
- 1/4 ounce active dry yeast one envelope
- 1 1/2 teaspoons sugar
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3 Tablespoons olive oil
- 1 1/2 Tablespoons dried rosemary crumbled
- 3 -5 garlic cloves minced very fine (depending on how garlicky you want it)
- 1 1/2 teaspoons kosher salt
- In a bowl, stir together yeast, sugar and water and proof yeast for 10-15 minutes, or until foamy.
- Stir in 4 cup of flour, 1 Tbsp of the olive oil and the salt, adding as much of the remaining flour as necessary to form a soft and slightly sticky dough.
- Transfer to a lightly-oiled bowl, turn to coat, and let rise, covered, in a warm place for 1 hour, or until double in size. Knead dough down and press with lightly-oiled hands into a well-oiled 15 ½ x 10 ½ inch jelly-roll pan and let it rise, covered loosely, for 30 minutes.
- Preheat oven to 375 degrees F. Set rack in center of oven.
- Dimple dough with your fingers in places, drizzle 2 Tbsp olive oil over and spread over dough; sprinkle with rosemary, garlic and sea salt.
- Bake for 35-40 minutes or until pale golden. Let cool for 10 minutes before cutting. Serve warm or at room temperature.