I'm trying to find a really good recipe for a basic rosemary focaccia- does anyone have a favorite? Thank you!
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Mine is on epicurious.com...rosemary garlic focaccia.
Cynthia is a trusted source on Bread/Baking.
Here is mine. It's absolutely failsafe.
Sorry, and here's the link: https://food52.com/recipes...
I love using no knead dough for focaccia: pour olive oil onto a pan so it’s about 1/8" high, dump the dough (basic revipe by jim lahey) on top after its first rise and leave it to spread/rise for another 1–2 hours. Use your fingers to make the traditional dimple impressions on the dough, generously drizzle with more olive oil, plenty sea salt and whatever else you feel like (rosemary, olives, cherry tomatoes) and bake in an oven preheated to the maximum until golden and crispy.
A traditional technique we're newly obsessed with.
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