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Macaroni Grill Foccacia
 

9 T Olive oil, divided 3 c unsifted all purpose flour  ¾ c unsifted semolina flour  ½ t salt, divided 1½ T quick-rising dry yeast  1½ c hot (between 120 and 130° F.) milk  1 T fresh rosemary leaves Pour a scant tablespoon of the olive oil into a 9 inch square cake pan; spread evenly to cover bottom and sides. Place all purpose flour, semolina flour, 2 tablespoons of the olive oil, ¼ teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes. Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400° F.  Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil. Makes 6 - 8 servings. Note: There is no substitute for the semolina. Semolina can be found at many major grocery stores either with the pasta, or on the baking aisle. Sometimes it is with the “ethnic” food.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.