Rosemary Focaccia
4-6 SERVINGS
For the Sponge:
1 cup Water, warm (100°F, 38°C)
1 teaspoon Active dry yeast
1 cup All-purpose flour
For the Focaccia:
1/2 cup Water
1/3cup Dry white wine
1/3cup Olive oil
2 tablespoons Yellow cornmeal, fine grind
1 1/2 teaspoons Kosher salt, more to taste
2 3/4 cups All-purpose flour
5 teaspoons Extra-virgin olive oil
1 Garlic clove, minced
to taste Black pepper
1 1/2 teaspoons Rosemary, minced
Method:
Combine the warm water and yeast and let stand 2 minutes; stir to dissolve.
Stir in the flour until the mixture is smooth. Cover and let stand at room temperature for 24 hours.
Place the sponge in the bowl of a mixing machine with dough hook attachment; mix at low speed. Slowly add the water, wine, olive oil, cornmeal, and 11/2 teaspoons (7.5 ml) salt. Mix until thoroughly incorporated.
Gradually mix in the flour, and mix on low speed until the dough is formed. Increase mixer to medium speed and work dough for 5 minutes.
Remove from mixer to a greased bowl. Cover and let rise at room temperature for approximately 11/2 hours or until it doubles in size.
Grease a sheet pan with olive oil. Transfer the dough to the baking sheet and stretch it, using oiled fingers, until the dough completely fills the pan. Let the dough rest 5 minutes; the dough will shrink.
Restretch the dough to completely cover the pan. If it is still too elastic, let the dough rest longer and try again. Let dough rise in pan at room temperature for 1 hour.
Preheat the oven to 450°F (225°C).
Brush the focaccia with olive oil and sprinkle with rosemary and more kosher salt to taste. Bake for approximately 15 to 20 minutes or until nicely browned.
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