On Tap Oil & Vinegar Recipe Detail

Rosemary & Shallot Focaccia

with Extra Virgin Olive Oil.

Ingredients:

• 1 1/2 cups warm water
• 3 Tbsp Extra Virgin Olive Oil (plus additional 1/4 cup for drizzling)
• 1 1/4 tsp salt
• 3 1/2 cups all purpose flour
• 1 Tbsp instant yeast
• 1/4 cup shallots, thinly sliced
• 2 tsp fresh rosemary, chopped
• optional - 1 tsp coarse sea salt for sprinkling on top (try our Raincoast Flor de Sal)

Directions:

Lightly grease 9"x13" pan and drizzle bottom with 1-2 Tbsp olive oil.

Combine first 5 ingredients and beat at high speed with electric mixer 60 seconds. Scoop sticky batter into prepared pan. Cover pan and let rise at room temperature for 60 minutes until puffy. While dough is rising, preheat oven to 375°F. Gently poke dough all over with finger.

Distribute sliced shallots and chopped rosemary evenly over surface of dough. Drizzle dough with 1/4 cup oil & sprinkle with sea salt. Bake bread until golden brown, 35-40 minutes. Remove from oven, let rest 5 minutes then turn out onto rack.

Serve warm or at room temperature.