Garlic And Rosemary Foccacia

1. 1

   Put the yeast in a measuring cup and pour 1/4 cup of the warm water over it. Let stand a few minutes and stir. Transfer the yeast to the bowl of a standing mixer. Add the remaining water, salt, and 2 1/2 cups of the flour. Mix with the paddle for about 2 minutes. Add another 1/2 cup flour and blend again until the flour is absorbed. The dough will more moist than the usual bread dough.

2. 2

   Scrape the dough out onto a well-floured work surface and with floured hands knead lightly for only a dozen times and then plop it into a large bowl that has been greased with 1/2 tsp olive oil. Cover the bowl tightly with plastic wrap and let the dough rise until doubled, about an hour to two depending on how warm your kitchen is.

3. 3

   Preheat the oven to 425 degrees and generously sprinkle cornmeal over the center of a standard sized baking sheet. Turn the dough onto a floured surface and start patting it into an oval shape. Move it to the prepared sheet and distribute remaining olive oil on top of the bread, using your fingers makes this easier. Now continue the stretch and pat the dough until you have a 10 inch oval. Sprinkle the coarse salt over the surface of the dough and insert the slivers of garlic at intervals all over the surface, using a knife to cut little slits in the bread. Go back over the slits and insert the rosemary. (If you would like other toppings, like oven roasted tomatoes, get creative and go for it!) Let the dough rest for 15 minutes, then

* Per serving · 4 servings · Values may vary.