Recipe: Romano's Macaroni Grill Foccacia

ROMANO'S MACARONI GRILL FOCCACIA

9 Tbsp. olive oil, divided use
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour*
1/2 tsp. salt, divided use
1 1/2 Tbsp. quick-rising dry yeast
1 1/2 cups hot milk (between 120 and 130 degrees F)
1 Tbsp. 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, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) 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 (knead about 8 to 10 minutes by hand).

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 degrees F.

Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and the rosemary.

Bake for 20 minutes. Remove from oven and drizzle with remaining oil.

*At this time I do not know of a substitute for the semolina. Semolina can be found at many major grocery stores either with the pasta, or on the baking isle.

Makes 6-8 servings
Source: San Antonio Express Newspaper