Focaccia in a KitchenAid Standmixer

My Gift is working far too many long hours, so I am trying to keep him well-fed. Here is our newest favorite, lightly adapted from a recipe found over at A Year in Bread.

Focaccia

Pop into your stand mixer and mix until just combined:

• 5 C flour
• 1 t bread-machine yeast
• 1 1/2 C warmish water

Let rest for about 20 minutes, then add and mix for about 10 minutes:

• 1/3 C olive oil
• 1/3 C dry white wine or water
• 2 T chopped rosemary
• 2 t coarse salt

Cover, let rise until double.

Heat up your baking stone in a 450 oven.

Divide the dough into two parts. Pat each part into whatever shape is going to fit on your baking stone. You may want to use baking parchment. Poke dimples into each part and drizzle with:

• 1/4 olive oil
• 2 T chopped rosemary
• 1 t coarse salt
• 1 C grated hard cheese

Cover and let rest for about 20 minutes or until it pooks back when poked. Slide them onto the baking stone and cook at 450 for 10 minutes and at 375 for 15 minutes.

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