Rosemary Focaccia

Focaccia is like pizza, but a little easier to make, since it’s just pressed into the pan. You generally top it more minimally too, unless you’re making deep-dish pizza.

MAKES: 1 focaccia

TIME: About 3 hours, largely unattended

INGREDIENTS:

• 1 recipe Pizza Dough, made with an extra tablespoon of olive oil, mixed, and risen
• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh rosemary leaves, plus more to taste
• Coarse kosher or sea salt

TOPPING FOCACCIA:

• Any other minced fresh herbs or chiles
• Thinly sliced tomatoes, patted dry
• Caramelized Onions
• Pitted black or green olives, or Tapenade
• Grated Parmesan or other sharp cheese
• Thin slices of prosciutto
• Thin slices of peeled fruit (peaches, nectarines, apples, plums) or halved grapes or cherries

INSTRUCTIONS:

1. Lightly knead the pizza dough and form it into a ball. Place it on a lightly floured surface and sprinkle with a little more flour. Cover with plastic wrap or a towel and let it rest for 20 minutes.
2. Grease an 11×17-inch jelly-roll pan with 1 tablespoon of olive oil. Press the dough into a small rectangle and place it in the pan. Let it relax for a few minutes, then press and stretch the dough to the edges of the pan. If the dough resists, let it rest for a few minutes and then continue stretching. Be gentle to avoid tearing the dough. Cover the dough and let it rise for at least 30 minutes or until somewhat puffy.
3. Preheat the oven to 425°F (220°C). Uncover the dough and dimple the surface all over with your fingertips. Drizzle with the remaining olive oil and sprinkle with chopped rosemary and plenty of salt.
4. Place the focaccia in the oven, lower the temperature to 375°F (190°C), and bake for about 30 minutes, or until the focaccia is golden. Remove from the oven and cool on a rack before serving.
5. Cut the focaccia into squares and serve with meals or as a snack. Alternatively, cut the squares in half horizontally to make sandwiches. If desired, the focaccia can be frozen by wrapping it first in plastic and then in foil. To reheat, unwrap and remove the plastic, then wrap in foil and heat in a 350°F (175°C) oven for 10 to 15 minutes.

VARIATIONS:

DEEP-DISH PIZZA, CHICAGO STYLE:

• Partially bake the dough for about 10 minutes.
• Grate 2 cups of mozzarella cheese and 1/2 cup of Parmesan.
• Heat about 1 1/2 cups of Fast Tomato Sauce.
• Spread a thin layer of sauce on the partially baked dough, then sprinkle with the grated cheeses and any other desired toppings.
• Bake for 20 to 25 minutes more, until hot, bubbly, and browned on the bottom.

Rosemary Focaccia is a delightful bread that combines the flavors of fresh rosemary and olive oil. It is easy to make and versatile in its uses. Enjoy it as a side dish with meals, as a snack, or even as a base for sandwiches. The options for topping the focaccia are endless, from classic herbs and cheeses to more creative combinations. Get creative with your toppings and savor the deliciousness of this homemade Rosemary Focaccia.