Wholesome Wednesday: Roasted Garlic Rosemary Focaccia

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This week’s Wholesome Wednesday is really, really late.  The only excuse I have is the holiday weekend was exhausting, Miss Rosie’s 12th birthday was Tuesday and I made a blogging work space for all my stuff this week.  Those are mostly good excuses.  You’ll be seeing something about Miss Rosie’s birthday soon.

I’m also incredibly excited to have a space for all my blogging stuff.  I cleaned out a space in the basement so I could put together our huge Ethan Allen trestle table.  I still have to rig up part of the table for photos, but its incredibly great to have all my stuff in one spot and not spread all over the house.  :)  We’ll see if that keeps me more organized.

Anyway back to the post.  I recently came across Stanley Tucci’s new cookbook.  I love, love, love the recipes in it.  Earlier this week I tried my hand at the rosemary focaccia.  While it was good, it wasn’t great and the directions were a little off.  I’ve changed it up by adding 2 (that’s right two!) whole heads of roasted garlic and letting my bread machine do most of the work.  I also changed up the milk, I used a cup of water with 5 tablespoons of dry milk.  Totally could not tell the difference.

Roasted Garlic Rosemary Focaccia
1/2 cup water
1 cup milk
5 tablespoons olive oil
4 teaspoons kosher salt
2 cups flour
2 cups bread flour
2 1/4 teaspoons granulated sugar
1 package dry yeast
2 heads garlic
olive oil for drizzling
1 5 inch sprig of fresh rosemary

Place ingredients in bread machine following the guidelines for your machine.  Mine has me put them in this order: water, milk, 3 tablespoons olive oil, 2 teaspoons kosher salt, flours, sugar and yeast.  Set your bread machine to the dough cycle and let it work its magic.

While the bread machine is going, preheat oven to 375 degrees.  Find a small loaf pan and coat the bottom with olive oil.  Slice the tops of two heads of garlic, so the tops are cut off each clove.  Place in loaf pan and drizzle with olive oil.  Cover loaf pan with aluminum foil and bake for 45 minutes.  When done, remove from oven and let cool.  Squeeze cloves out of garlic heads and roughly chop.

When bread machine is done mixing dough, turn out onto a well floured surface.  Flatten dough a little, the sprinkle with half of the roasted garlic.  Knead dough 6-8 turns or until garlic seems evenly incorporated.  Allow dough to rest for about 10 minutes.  In the meantime, grease a 10 x 15 inch rimmed cookie sheet.

After dough has rested, use a rolling pin to roll out to a 10 x 15 inch rectangle.  Place on greased cookie sheet.  Allow to rise for 30 minutes.

Preheat oven to 375 degrees.  Then sprinkle with rest of roasted garlic and rosemary leaves.  Drizzle with remaining 2 tablespoons of olive oil.  Sprinkle with remaining 2 teaspoons of kosher salt.  Bake for 20-30 minutes or until golden.

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