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Rosemary Lager Focaccia - Thailand 1 Dollar Meals
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–+ servings

Rosemary Lager Focaccia

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Focaccia is an Italian flatbread.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine Italian
Servings 12 servings

Ingredients
  

  • 1 1/4 cups lager, your favorite brand
  • 4 tablespoons extra virgin olive oil, divided
  • 1 packet active dry yeast, (1/4 oz / 2 1/4 teaspoons / 7 g )
  • 1 tablespoon sugar
  • 3 cups all purpose flour, plus a separate 1/4 cup flour
  • 2 teaspoons coarse salt, divided
  • 1/4 cup fresh rosemary leaves

Instructions
 

  • Place lager in a medium microwavable bowl, microwave on High setting for 15 seconds. Remove and stir in 3 tablespoons of the oil and the yeast and sugar. Let stand for 5 minutes or until foamy.
  • In a large mixing bowl, add the 3 cups of flour and 1 teaspoon of salt and whisk together. Stir in the lager mixture until the dough pulls away from the side of the bowl.
  • Turn dough out onto a floured surface and knead, sprinkling on the remaining 1/4 cup of flour a tablespoon at a time until you have a smooth, elastic, and slightly sticky dough ball.
  • Place dough to a large oiled bowl, and turn the ball over so you coat the top. Cover and let stand in a warm place for 1 1/2 hours or until doubled in bulk.
  • Preheat your oven to 165° C (325° F), spray a large baking sheet with non stick cooking spray. Place dough on prepared baking sheet. Stretch into a 10x15 inch rectangle. Cover and let stand 30 minutes.
  • Brush the top of the dough with the remaining 1 tablespoon of oil, sprinkle with the rosemary and 1 teaspoon of salt.
  • Bake for 30 minutes or until golden brown. Cool 10 minutes before slicing.