Archive for June, 2010

Rosemary and Olive Foccacia

June 1, 2010

How do you know when yeast is dead? If you put it in lukewarm water and it doesn’t bubble. Then, after 5 minues you check on it, give the bowl a shake, and lo and behold! a bubble pops up! it must be alive! (It’s actually not.) Don’t use dead yeast! Your bread won’t rise.

Dead yeast may have been the problemĀ  with this bread, but maybe I just overbaked it. The dough rose quite well, but the final product was pretty tough.

It looked lovely and smelled delicious though!

Rosemary and Olive Foccacia

1 T active dry yeast

1 2/3 c warm water

5 c all purpose flour

2 t salt

1/4 c olive oil

chopped fresh rosemary

quartered whole olives

Sprinkle yeast into warm water. Let sit 5 min until bubbly.

Add flour, oil, and salt. Stir until the dough gets too thick, then knead until all the flour is incorporated.

Place in a greased bowl, cover loosely with a kitchen towel and let rise in a warm place for 1 hour.

Press dough into a greased jelly roll pan. Let rise until doubled in size – another hour.

Stir together rosemary with 3 T olive oil. Brush rosemary oil and press olives evenly over dough.

Bake in a preheated 425F for 20-25 min until golden brown.