Focaccia	Print this Recipe

3 c. all purpose flour
¾ c. cold water
1 Tbs. of Burleson's Pure Honey
1 Tbs. salt
2 Tbs. olive oil
1 packet yeast
2 Tbs. fresh rosemary
½ c. grated fresh Parmesan
2 Tbs. cracked pepper
2 Tbs. Kosher salt
Olive oil

To make the dough:
Dissolve the yeast in ¼ cup of warm water and proof for 10 minutes. Mix the ¾ cup of cold water, olive oil, honey & salt in a bowl. Place the flour in a food processor. Turn the food processor on and slowly add the honey-salt liquid to the flour. Then add the dissolved yeast and process until it forms a ball.

Remove the dough from the processor and allow it to rest in a separate bowl in a warm place, covered for 30 minutes or until double in size. Divide the dough into 4 equal parts. Place on a plate, cover with a damp towel and refrigerate.

To bake the Foccacia:
Preheat oven and pizza stone at 475ºF. for 30 minutes. (If you don't have a pizza stone, simply preheat the oven to 475.) Lightly flatten each dough ball into a 6” disk. Sprinkle with olive oil, rosemary, Parmesan, salt and pepper. Slide the disk onto the hot pizza stone or directly onto the oven rack. Bake 6 – 8 minutes or until lightly browned.

Remove to a board and brush with olive oil again. Slice into 6 pieces. Serve with additional Burleson's Pure Honey.
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