So, here's the recipe:
Fresh Rosemary Focacia pp 220. Veganomicon
"Try experimenting with different fresh herbs and chopped olives, serving this with hummus or dips"
1 package active dry yeast (1/4 ounce)
1 1/4 cups warm water
3 tablesoons olive oil
3 tablespoons chopped fresh rosemary, plus extra whole leaves for garnish
3 cups all purpose flour
1 teaspoonk salt
olive oilfor brushing
coarse salt for garnish
optional stuff to knead into the dough: chopped kalamata olives, sauteed shallots, cracked black pepper, chopped fresh sage, parsley, or oregano
Combine the yeast and warm water in a large bowl. Stir in the olive oil, chopped rosemary, and flour, and knead to form a soft dough. If the dough is sticky, work in a little flour, 1 tablespoon at a time. Turn the dough onto a floured surface and knead for 5 to 6 minutes until smooth. Pour a little olive oil in the original bowl, add the kneaded dough, and turn a few times to coat the dough with oil. Cover with a clean dish towel and let rise 1 hour, or until a hole poked into the side of the risen dough fills up lowly.
Punch down the dough, return it to the floured surface, and knead a few times. Then, using a floured rolling pin, roll the dough into a large circle about 1 1/2 inches thick. Transfer the dough to a lightly greased cookie sheet. Poke several holes into the dough with a fork, sprinkle with coarse salt and rosemary leaves, and brush with a little oil (or even soy milk, for a matte finish). Cover again with dish towel and let rise for 20 minutes. While the dough is rising for the second time, preheat the oven to 350 degrees F. Bake for 30 to 35 minutes until the bread is lightly browned and firm. Remove from the oven and let cool for 10 minutes before slicing.
Enjoy the last day of this year, and look forward to all the things to improve, nourish and share in 2010!
Now I'm off to slice some onions!