DIY Network

When in Rome Here are tips to help you enjoy a taste of bella Roma without leaving home! From "Creative Juice" episode DCRJ-507

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An indulgent delicacy that will really get your mouth watering, focaccia is the perfect complement to any Italian meal -- or a delicious snack on its own.

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Rosemary Focaccia

Rosemary Focaccia

Ingredients:

3-1/2 c. all-purpose flour, plus more for flouring the work surface
1 tsp. white sugar
1 tsp. salt
1 Tbsp. active dry yeast
1 c. warm water
2 Tbsp. olive oil
1 egg
3 Tbsp. olive oil
1 tsp. crushed dried rosemary

1. Combine 1 c. flour with sugar, salt and yeast in a mixing bowl and mix thoroughly. Add the olive oil to the water and combine with the yeast mixture along with the egg (figure A). Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes while slowly stirring in 2 cups of flour. Continue beating until dough pulls away from side of bowl (figure B).

Figure A

Figure B

2. Working on a floured surface, knead in 1/2 c. flour. Cover dough with a bowl and let it sit for 5 minutes (figure C).

3. Place dough on a greased baking sheet or pizza pan. Roll out to a 12" circle and drizzle with a little olive oil. Smear the oil over the top of the dough, cover with a greased cloth towel and place in a warm spot for 30 minutes (figure D).

Figure C

Figure D

4. Uncover dough and poke holes in it with a spoon handle at 1" intervals (figure E). Drizzle olive oil over the dough and sprinkle with crushed rosemary (figure F).

Figure E

Figure F

5. Bake at 400 degrees (205 degrees C) for 17 to 20 minutes. Add additional time in the oven if needed, baking until the focaccia is a golden color. Remove from baking sheet, and cool on rack.

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