- 8 C (2 lbs, 5 oz) bread (high-gluten) flour
- 1 ½ T instant yeast
- 1 ½ T kosher or sea salt
- 2 ½ C water
- ½ C (6 oz) Honey
- ¼ C olive oil
- ¼ C (1 oz) garlic, finely chopped
- 1 C + 2 T (8 oz) red bell pepper, roasted, chopped well-drained
- 2 T rosemary, fresh chopped
- Polenta as needed to sprinkle sheet pan
Mix flour, yeast and salt. Add 2 ½ C waster, honey, olive oil and garlic, mix to form a soft dough. Add a little additional water if the dough is too dry or a little additional flour if too sticky. Knead until the dough is soft and elastic, about 10 minutes. Put the doug into a bowl filmed with olive oil: turn to coat. Cover with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour. Punch down dough; divide into 12 (6 oz) or 24 (3 oz) pieces as desired. Shape pieces into egg-shaped rolls. Cover with plastic wrap; let rest 15 minutes. Flatten and shape each piece of dough into a long oval, about 3/8 inch thick.
Arrange on a parchment –lined sheet pan that has been sprinkled with polenta. Sprinkle large pieces with a 1 ½ T roasted pepper and ¼ teaspoon rosemary. ( Use half these amounts for 3 oz pieces)_ lightlyly cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 45 minutes. Bake at 325F until lightly browned, about 20 minutes for the 6 oz size and about 12 mintue sfor the 3 oz size. Remove from oven. Carefully brush each foccacia with warmed honey and lightly sprinkle with salt. Makes 24 small (3 oz each ) or 12 large ( 6oz each ) servings.