Honey Rosemary Focaccia Recipe

• 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.