Recipes - Bread & Baked Goods

Rosemary Foccacia

1. In a measuring cup, dissolve the yeast in the water. Add 2 tablespoons of the oil.
2. In a mixing bowl, whisk 2 1/2 cups of the flour with the soy protein powder and 2 teaspoons of the salt. Pour in the yeast mixture, mixing with a wooden spoon to make a soft dough.
3. Turn the dough out onto a lightly floured surface. Knead until it is satin-smooth and elastic, 5-6 minutes, incorporating more flour, 1 tablespoon at a time, if needed. The dough will remain tacky, but should not stick to your fingers. Form the dough into a ball by tucking under the sides.
4. Wash and dry the mixing bowl. Pour in a bit of oil. Place the dough in the bowl, rolling it around to coat it with the oil. Cover with plastic wrap, and set the bowl in a warm, draft-free place until the dough doubles in volume, about 1 hour.
5. Gently punch down the dough in the bowl. Oil a 10-inch x 15-inch jelly roll pan. Gently pull, press, and tug the dough into an 8-inch x 12-inch rectangle. Cover the pan with plastic wrap, and set it in a warm, draft-free place until the dough has doubled in height and looks puffy, about 30 minutes.
6. Set a rack in the center of the oven. Preheat the oven to 450 º F. Punch your index finger into the dough, making indentations all over about 1 inch apart. Drizzle the remaining 3 tablespoons of oil over the dough. Lightly brush the dough with your fingers to spread the oil. Sprinkle the remaining salt, then the rosemary, over the dough. If using, cut the grapes in half and press them partway into the dough.
7. Bake until the foccaccia is golden brown. Do not let it color too deeply. Transfer it to a rack and cool slightly. Using a very sharp knife, cut the foccaccia into 8 pieces. Serve warm.