Here’s a guest recipe from Juli Meyers from Lawton Oklahoma. As a hobby, she maintains a cooking blog with yummy recipes and fabulous photos.. She’s also a member of the Galilee Green Family… Now, over to Juli!
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Israeli olive oil really is the best in the world. And I’ve tried lots. However, unless you like it plain on a spoon it needs something to go with. There are lots of great options, on Israeli salad is a favorite. Drizzled on hummus or labeneh are also delicious. But focaccia is definitely right up there with the best of them.
Ingredients:
Yummm fresh out of the oven!
- 1 cup warm water
- 1 tbsp sugar
- 1 tbsp yeast
- 1 cup warm water
- 1 tbsp salt
- 1/4 cup Galilee Green olive oil
- 1 tbsp dough enhancer (optional)
- 1 cup flour
- 3 – 4 cup flour as needed
- 6 cloves garlic, minces
- 2 sprigs rosemary leaves, chopped
- 1/4 cup olive oil
- Flaky salt and cracked pepper
Directions:
- In a medium sized bowl combine the warm water and sugar and then sprinkle the yeast over the top.
- In a large bowl combine the other cup of warm water, the salt, the olive oil, the dough enhancer, and the flour until completely combined.
- When the yeast bowl is foamy add it to the other bowl and mix slightly. Add a cup of flour and mix until combined and then add another cup of flour, continuing until you can no longer stir the flour in. Remove to a clean surface and knead in a remaining cup of flour until you have a smooth dough.
- Place in a clean bowl and cover. Let rise in a warm, draft free spot, until at least doubled in size.
- I like to combine the olive oil and chopped garlic at this point to help blend the flavors.
- Remove and stretch in to a 17.25 x 11.5 baking pan. Cover and let rise again until puffy and almost doubled. Poke holes in the top with a clean spoon or finger. Brush with the olive oil and garlic. Top with chopped rosemary, coarse salt, and black pepper.
- Bake at 375 until golden on top. Remove and enjoy with olive oil to dip.
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