Hi, I’m Jane. Today, I’m gonna show you how to make focaccia with rosemary and romano recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Focaccia with Rosemary and Romano Recipe
Focaccia with Rosemary and Romano is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Focaccia with Rosemary and Romano is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook focaccia with rosemary and romano using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Focaccia with Rosemary and Romano:
- Get 11/4 cups warm water (100 to 110 f)
- Make ready 1 packet (1/4 ounce) active dry yeast
- Take 1 tablespoon sugar
- Make ready 3-31/2 cups all-purpose flour
- Prepare 11/2 tablespoons finely chopped fresh rosemary
- Make ready 2 teaspoons salt
- Get 1/2 teaspoon red pepper flakes
- Make ready 3 tablespoons extra virgin olive oil
- Prepare 1/4 cup grated Romano cheese
Instructions to make Focaccia with Rosemary and Romano:
- Coat inside of crockpot with nonstick cooking spray. Combine water,yeast and sugar in small bowl;let stand 5 minutes until frothy.
- Combine flour,rosemary,saltine red pepper flakes in large bowl;stir to blend. Pour water mixture and oil into flour mixture;stir until soft dough forms. Turn dough out onto lightly floured surface;Knead 5 minutes. Place dough in crockpot stretch to fir bottom. Cover;let stand 1 hour in warm place (85f) until double in size.
- Gently press dough with fingertips to deflate. Sprinkle with cheese. Cover let rise 30 minutes. Place clean dry towel over top of crockpot then replace lid.
- Cover;cook on high 2 hours or until dough is lightly browned on sides. Remove to wire rack. Let stand 10 to 15 minutes before slicing.
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