1 teaspoon sugar
1 cups warn water, about 100 degrees F.
3 cups all-purpose flour
? teaspoon salt
3 tablespoons olive oil
3 tablespoons olive oil
? teaspoon salt, preferably freshly ground sea salt
teaspoon pepper
3 tablespoons fresh rosemary leaves, crushed
2 tablespoons chopped garlic


1. To make the dough: Mix the sugar, warm water and yeast and let it rest for 5 minutes. In a large bowl, mix the flour and salt. Add the bubbling yeast mixture and the olive oil. Mix well until the dough forms a ball. Place the dough on a floured board and knead well for 10-15 minutes until it forms a smooth, elastic ball. Place it in a greased bowl, cover and let it rise in a warm, draft-free area for 1 hour.
2. Punch the dough down. Pat it into the shape you like best and place on a greased baking sheet or a pie pan. Stretch it out with your hands to make it fit. Make sure it is least ? inch thick. Cover and put it in a warm, draft-free place to rise again for 30-45 minutes.
3. Preheat the oven to 500 degrees F. make a series of small dimples on the dough with your fingertips. Brush it with 2 tablespoons of the olive oil, sprinkle with the salt, pepper and fresh rosemary.
4. Reduce the oven temperature to 450 degrees F. and bake the focaccia for 12 minutes. Take it out and sprinkle with the chopped garlic, drizzle with the remaining olive oil and place it back in the oven for 5 more minutes, or until well browned.
5. Let the focaccia cool about 10 minutes, then cut it into serving pieces.
Nick Stellino’s version of the classic Italian bread. It can be served with any meal and makes terrific sandwiches—just split squares of the finished bread and fill with meat, cheese, or roasted vegetables.
Focaccia With Garlic and
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