Quick Rosemary & Garlic Focaccia

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 5 cups all-purpose flour
• 4 teaspoons instant yeast
• 1 teaspoon sugar
• 2 teaspoons salt
• 6 tablespoons fresh rosemary, chopped
• 8 large garlic cloves
• 2 tablespoons italian seasoning
• 1/2 cup olive oil
• 6 tablespoons olive oil (top)
• 1 3/4 cups warm water (hot to touch, not burning)
• coarse salt
• 1 egg yolk, beaten with 2 tsp water
• 1/2 cup parmigiano-reggiano cheese (top, to taste)

Recipe

• 1 place the flour, yeast, sugar, 2 teaspoons salt, half the rosemary and garlic in the food processor bowl. process in a few bursts to mix. with the processor running, slowly add 1 cup of the water, then the 1/2 cup olive oil and finally the remaining 3/4 cup water. process until the dough coalesces into a ball and starts riding around on the blade. turn out on a floured board and knead a few strokes. dough should be relatively stiff but still pliable. place in an oiled bowl, cover with plastic wrap and allow to rise in a warm place 'til doubled, about 1-1/2 hour.
• 2 place the baking stone in the oven and preheat to 450º. punch the dough down, divide into 2 balls and flatten each ball to a disk about 8 - 10 " in diameter. place on a corn-meal covered board or peel, cover with a clean towel and allow to rise in a warm place for about 1/2 hour.
• 3 when the dough has finished the second rising, use your forefinger to poke deep dimples all over the loaf, about 1-1/2" apart. drizzle olive oil over the loaves, scatter on the remaining rosemary & garlic then slide them onto the stone. bake 10 minutes, then lower the oven temperature to 375º and bake 20 - 25 minutes more, until the bread is a nice dark golden brown. two minutes before the bread is done, brush with the egg wash and sprinkle generously with the coarse salt.
• 4 allow to cool on a rack for 5 - 10 minutes before serving.