Rosemary - Garlic Pizza Bread


The "need" to "knead" usually hits me around this time of the year and my bread machine goes on its winter sabbatical. There's something about cold days and the comfy feeling of being indoors that sets the right mood for making bread the good ol' fashioned way...and it's really quite easy if you have the time. Add some favorite upbeat music for the kneading-rhythm and the whole experience can be quite invigorating...almost therapeutic. LOL! (Does it sound like I've been indoors too long?)

Rosemary, Garlic Pizza Bread

This focaccia bread recipe was given to me by my brother who is actually the aficionado when it comes to "bread making."

2 1/2 - 3 cups flour

2 teaspoons dried rosemary

1 tblsp. dry yeast

1 tsp. salt

1 1/4 cup water - heated to 120-130 degrees

3 tblsp. olive oil

freshly ground pepper and salt to sprinkle on top 2 cloves garlic, slivered

Place 1 cup of flour, rosemary, yeast, salt in large bowl.

Gradually add heated water and beat well with wooden spoon for 2 minutes.

Beat in 2 tblsp. of olive oil and enough of the remaining flour to make a soft dough.

Knead for approx. 10 minutes or until smooth and elastic.

Place in oiled bowl, cover with damp cloth or plastic wrap and let rise until doubled in size.

Punch down, knead a few times on floured surface and roll out into a round about 1/2 inch thick.

Place on lightly oiled baking sheet. Using fingertips make a series of indentations in dough; drizzle with remaining oil, sprinkle with pepper and salt and insert slivers of garlic in indentations.

Cover and let rise once more until doubled. (about 20 minutes)

Bake at 400F degrees for 25 - 30 minutes or until top is golden.

Remove garlic before serving if desired.

Cool on wire rack. Cut into wedges or tear off pieces for serving.

Enjoy with soup, cheese and a favorite glass of wine...or, in true Italian style, with equal parts balsamic vinegar and olive oil swirled in a small saucer. Mmmmm good!

The copyright of the article Rosemary - Garlic Pizza Bread in Italian Family Cooking is owned by Stella Trynda. Permission to republish Rosemary - Garlic Pizza Bread in print or online must be granted by the author in writing.

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