INGREDIENTS 1 1/2 cups warm water 3 tablespoons Oli+Ve’s Cobrancosa Olive Oil (plus extra 1/4 cup for drizzling) 1 1/4 teaspoons salt 3 1/2 cups unbleached all-purpose flour 1 tablespoon instant yeast 1/4 cup thinly sliced shallots 2 teaspoons fresh rosemary, chopped 1 teaspoon coarse sea salt for sprinkling on top(optional) DIRECTIONS Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom. Combine all of the ingredients, …
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Rosemary-Shallot Focaccia With Portuguese Cobrancosa Olive Oil
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Giant Chewy EVOO Bread Sticks with Pecorino and Garlic
Ingredients 4 cups bread flour 1 1/2 cups warm water 1/4 cup + 2 tablespoons EVOO 1 tablespoon kosher salt 1 tablespoon graulated sugar 2 1/4 teaspoons or 1 packet of active dry yeast 1 teaspoon granulated garlic 1/2 cup grated Pecorino Romano Directions Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes. Combine the water with flour, salt …
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