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Foccacia Squares

Contributed By: Millard | See all of Millard's recipes
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Active Time:  2 Hours 45 Minutes
Total Time:  3 Hours 30 Minutes
Great tasty rustic bread. Serve with gambozola.
2 1/2 cups warm water
1 pkg. yeast
1 tbl. kosher sale
1 teas. sugar
1 lg garlic clove finely chopped
1 tbl. finely chopped fresh rosemary
High quality olive oil
41/2 to 5 cups all purpose unbleached flour
In a warm bowl put water, spinkle yeast on top let stand then mix. ad sugar and salt and mix well. let stand to make sure yeast bubbles.

Ad all the flour and stir vigorously. Will be sticky, but if very shiney ad additional tablespoon of flour until matte. Let rise in warm place covered with plactic in mixing bowl.

After doubling in size ad garlic and rosemary. Mix well to incorporate into dough. On a jelly roll pan that has been brushed with olive oil, then parchment placed in pan and then brush parchment paper with olive oil also.

Put dough and spread with hands. It will be uneven, but try to get as even as possible and cover as much of parchment as possible. Brush top of dough with olive oil and cover gently with plactic wrap. Do not attach side of wrap to pan. Rise again until double.

Put olive oil in small bowl. Dip fingers in oil and dimple the dough all over. Sprinkle liberally with kosher salt and drizzle with olive oil.

Bake in preheated oven at 350 degrees for 45 min. or until deep golden brown. at 40 min. brush foccacia with more oil.

Cool on rack and cut into 2 inch squares. Best if still almost warm.

Date Added: 11/27/2009
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