4 stars

Rosemary and Rock Salt Focaccia

Whenever I bake something new, I make Sam rate it on my made up scale- "never make this again," "make this once more and see if you like it better," "make this every now and again," or "make this all the time!" This bread won the
"make this all the time" honor and made for a yummy dinner when served with fontinella cheese and tomatoes with basil.

• 2 cups unbleached bread flour (try King Arthur)
• 1/2 tsp salt
• 1 TBSP yeast
• 4 garlic cloves, finely chopped
• 2 sprigs rosemary, leaves removed and chopped
• 1 TBSP olive oil

1. Mix the flour, salt, yeast, garlic, and rosemary leaves in a bowl. Make a well in the center and add 2/3 cup warm water and the olive oil. Mix into a dough.


2. Knead the dough for 10-15 minutes and let rise for 45 minutes in an oiled bowl covered with a damp cloth. The dough should double in size.


3. Turn out the dough, knead it again, and then roll in into an oval about 1/2 inch thick.


4. Put the dough on a greased baking sheet covered with oiled plastic wrap or a damp dish towel. Leave it for 25-30 minutes to rise again.


5. Preheat oven to 400. Make indentations all over the top of the bread using your fingertips. Drizzle 4 TBSP of olive oil over the top. Sprinkle 2 tsps salt and another sprig full of rosemary leaves.


6. Bake for 25 minutes until golden. The bread should sound hollow when you tap underneath.