Recipe of Any-night-of-the-week Focaccia with Rosemary and Romano

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Ultimate Focaccia with Rosemary and Romano. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Focaccia with Rosemary and Romano, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Focaccia with Rosemary and Romano delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can cook Focaccia with Rosemary and Romano using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Focaccia with Rosemary and Romano:

1. 11/4 cups warm water (100 to 110 f)
2. 1 packet (1/4 ounce) active dry yeast
3. 1 tablespoon sugar
4. 3-31/2 cups all-purpose flour
5. 11/2 tablespoons finely chopped fresh rosemary
6. 2 teaspoons salt
7. 1/2 teaspoon red pepper flakes
8. 3 tablespoons extra virgin olive oil
9. 1/4 cup grated Romano cheese

Steps to make to make Focaccia with Rosemary and Romano

1. Coat inside of crockpot with nonstick cooking spray. Combine water,yeast and sugar in small bowl;let stand 5 minutes until frothy.
2. Combine flour,rosemary,saltine red pepper flakes in large bowl;stir to blend. Pour water mixture and oil into flour mixture;stir until soft dough forms. Turn dough out onto lightly floured surface;Knead 5 minutes. Place dough in crockpot stretch to fir bottom. Cover;let stand 1 hour in warm place (85f) until double in size.
3. Gently press dough with fingertips to deflate. Sprinkle with cheese. Cover let rise 30 minutes. Place clean dry towel over top of crockpot then replace lid.
4. Cover;cook on high 2 hours or until dough is lightly browned on sides. Remove to wire rack. Let stand 10 to 15 minutes before slicing.

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