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Porcini, Olive and Rosemary Focaccia

Ingredients

  • 2 teaspoons coarse salt
  • 2 teaspoons fresh rosemary
  • 36 tablespoons unbleached all purpose flour
  • ½ cup pitted brine-cured olives (such as Kalamata)
  • 1 ounce dried porcini mushrooms
  • 1 cup water
  • water
  • + 3 more ingredients
    • 1 ounce dried porcini mushrooms
    • 1 envelope dry yeast
    • ¼ cup olive oil

Add enough hot water to porcini soaking liquid to measure 3/4 cup if necessary. Heat liquid in small saucepan to 105°F to 115°F. Pour into processor. Sprinkle yeast over. Let stand until yeast dissolves, about 12 minutes. Add oil, 1 teaspoon salt and 1 teaspoon rosemary. Process 3 seconds. Add 2 ...

View full recipe at Epicurious

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