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Foccacia with Rosemary (Italian Flat Bread)

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(Recipe ID: 365)

Preparation time: 1 1/2 to 2 hours; Cook time: 17 to 20 minutes

Source: Chef Joseph Lowery

Very quick and esy version.


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  • 2 cups White bread flour plus 1 tablespoon
  • 2 teaspoons Sugar
  • 1 package RapidRise yeast
  • 3/8 cup Extra Virgin Olive Oil *
  • 2/3 cup Very warm water
  • 2 teaspoons Salt *
  • 1 Egg white, slightly beaten
  • 1 teaspoon Coarse salt *
  • 2 tablespoons Rosemary *


  1. Combine yeast, sugar, and flour.
  2. Make a well in the center and add olive oil and water.
  3. Stir to mix a bit, then add the 2 teaspoons salt.
  4. Knead and shape into a ball.
  5. Cover and allow the dough to rise 30 minutes.
  6. Thirty minutes before you are ready to bake your focaccia, heat the oven to 425 degrees and also heat a baking stone or sheet on which to bake the bread.
  7. Place stone in the middle of the oven.
  8. Turn  the risen dough onto a lightly floured surface.
  9. Knead for a moment and shape into a large, round, flat shape.
  10. Put the loaf on a baker's peel that has been sprinkled with cornmeal.
  11. Poke a few shallow holes into the surface with your fingers and allow the bread to rise another 30 to 45 minutes.
  12. Lower the oven temp to 400 degrees and slide the focaccia onto the heated stone or sheet.
  13. Bake for about 10 minutes, remove from the oven, brush with the egg white and then sprinkle the top with the coarse salt and rosemary.
  14. Return to oven for another 7 to 10 minutes or until you are sure it is done.
  15. The time will vary according to the thickness of the dough.
  16. Cut into wedges and serve hot with butter and/or olive oil. 

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