In a large bowl, whisk together all-purpose flour, semolina flour, and sugar; set aside. Dissolve yeast in warm water. Allow to bloom 5 to 10 minutes or until foamy. Stir yeast mixture into flour and begin kneading to combine.
Break bread with your famiglia like a true Italian. And, of course, we're talking about traditional Italian bread: Focaccia!
Servings and Ingredients
|3 ⅔ c.||Gustare Vita all-purpose flour|
|1 c.||durum wheat semolina flour|
|2 tsp.||Hy-Vee granulated sugar|
|¾ c.||warm water|
|3 tbsp.||brewer's yeast|
|¾ c.||Hy-Vee 2% reduced-fat milk|
|¼ c.||Gustare Vita extra virgin olive oil, plus additional for brushing|
|2 tsp.||Hy-Vee salt|
|Hy-Vee kosher sea salt|
|2 sprig(s)||fresh rosemary, chopped|
Things To Grab
- 2 large bowls
- Small bowl
Slowly knead in milk, olive oil, and salt. Shape dough into a ball, adding more all-purpose flour if needed. Transfer dough into another large greased bowl. Cover with plastic wrap or a moist towel. Set asid in a warm draft-free area and allow to rise for 1 hour or until doubled in size.
Grease a large sheet pan lined with parchment paper. Place dough on prepared pan and stretch and pat dough to cover the sheet pan. Press fingertips into dough to create deep divets all over the surface of the dough. Brush top of dough with additional olive oil and sprinkle with chopped fresh rosemary and coarse sea salt. Cover with plastic wrap or a moist towel and set in a warm draft-free area to rise for 30 minutes.
Preheat oven to 325 degrees. Bake for 20 to 25 minutes or until bread is baked through and golden brown. Remove from oven and cool on a wire cooling rack. When ready to serve, cut into slices.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 240mg
- Total Carbohydrates: 23g
- Protein: 4g
Hy-Vee Test Kitchen