ROSEMARY and GARLIC FOCACCIA

MAKES ONE FOCCACIA

There are many sources for excellent focaccia, whether it be your local bakery, grocery store or even mail-order. However, there is nothing like baking bread from scratch. A major part of the joy is the aroma that permeates the entire house as it is being baked. And then there is the smooth, elastic feel of kneaded dough. And, of course, don't forget the fresh-baked taste and the pride of successful baking. Heavy-duty mixers with dough hooks make the task quite simple. The dough for this recipe comes from a book by Biba Caggiano called From Biba's Italian Kitchen'.

INGREDIENTS

Sponge

1 teaspoon active dry yeast

1/2 cup warm water (105-115° F)

1 cup unbleached all-purpose flour

Dough

2 teaspoons active dry yeast
1 cup warm water
2-1/2 cups unbleached all-purpose flour
1 tablespoon salt
2 tablespoons olive oil

Topping

1-1/2 tablespoons olive oil
3 large cloves garlic, minced
3 tablespoons finely chopped fresh rosemary, or 1-1/2 tablespoons dried
1/2 to 1 teaspoon coarse salt

Place the ingredients for the sponge in the bowl of the electric mixer. Mix with dough hook until well-mixed, then knead for 3 to 4 minutes until smooth and pliable. Place dough in lightly oiled bowl; cover tightly with plastic wrap and let rise until doubled in volume, about 1 hour.

For the dough, follow the same process as for the sponge. Add the sponge before kneading; knead for 4-5 minutes. Add additional flour if dough is sticky.

Lightly oil a 15 x 2 baking sheet. Place the dough on the sheet and, using your fingers, push out to fit sheet. Cover with plastic wrap and let double in volume, about 45 minutes.

While the dough is rising, heat oil in skillet over medium-low heat. Add garlic and saute just until soft but not browned. Remove from heat and cool.

To bake, preheat oven to 400° F. Brush the top of the dough with the oil and garlic. Sprinkle with the rosemary and salt. Make small indentions all over the dough with your finger. Bake for 20-25 minutes or until a golden color. Cool for 5-10 minutes on racks, then remove bread from the pan and cut into desired pieces.

Notes: Focaccia may be topped with any variety of seasonings, pastes and even cooked vegetables such as onions or tomatoes. Use your imagination. It is also excellent sliced in half width-wise and used as sandwich bread.

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