Flagship Rosemary Garlic Focaccia

Rosemary garlic foccacia Flagship Rosemary Garlic FocacciaOne of the best parts about cruising is the wonderful people that you meet.  Umineko sailed into Buffalo and we were greeted with a surprise potluck.   Melt-in-your-mouth salmon, lobster fettuccine, homemade roasted tomatoes with goat cheese, Cajun crawfish, and the list of delicacies went on.  Luckily I had baked rosemary garlic focaccia that day which was Umineko’s addition to the banquet.

If you have a chance to make it to Buffalo I highly recommend mooring at First Buffalo Marina if they have a berth open.  The people are the real selling point, warmhearted and welcoming, but they also are a good marina and did a wonderful job stepping, or putting the mast up, when Umineko went through the Erie Canal the other direction, and taking our mast down not to mention charging less than half what the other marina in the area asked.

Even with stiff competition at the potluck, the flagship rosemary garlic focaccia was a hit.  And even better, we didn’t come to the potluck empty handed.  Just like a flagship leads the fleet the focaccia warmed our welcome into the potluck.  This is a good bread accompaniment for pastas or melt a little cheese over it for a tasty snack.

 

Flagship Rosemary Garlic Focaccia

Ingredients:

Dough:

  • 2 packets yeast or 1 tablespoon (In my experience the salt air can affect the yeast’s growth. if cooking on land I suggest 1 packet or 2.5 teaspoons.  )
  • 1 teaspoon sugar
  • ¼ c sugar
  • 1 teaspoon salt
  • 5 cups flour
  • 1 ⅓ cups warm water
  • ½ cup olive oil
  • 1 T egg replacer (or 2 eggs – if using eggs use ¼ c less water)

Topping:

  • 4 cloves garlic finely chopped
  • 2 T fresh rosemary coarsely chopped
  • 1 T olive oil

One of the best parts about cruising is the wonderful people that you meet.  Umineko sailed into Buffalo and we were greeted with a surprise potluck.   Melt-in-your-mouth salmon, lobster fettuccine, homemade roasted tomatoes with goat cheese, Cajun crawfish, and the list of delicacies went on.  Luckily I had baked rosemary garlic focaccia that day which was Umineko’s addition to the banquet.

 

If you have a chance to make it to Buffalo I highly recommend mooring at First Buffalo Marina if they have a berth open.  The people are the real selling point, warmhearted and welcoming, but they also are a good marina and did a wonderful job stepping (when Umineko went through the other direction), and taking our mast down not to mention charging less than half what the other marina in the area asked.

 

Even with stiff competition at the potluck, the flagship rosemary garlic focaccia was a hit.  And even better, we didn’t come to the potluck empty handed.  Just like a flagship leads the fleet the focaccia warmed our welcome into the potluck.  This is a good bread accompaniment for pastas or melt a little cheese over it for a tasty snack.

 

Flagship Rosemary Garlic Focaccia

Ingredients:

Dough:

  • 2 packets yeast or 1 tablespoon (In my experience the salt air can affect the yeast’s growth. if cooking on land I suggest 1 packet or 2.5 teaspoons.  )
  • 1 teaspoon sugar
  • ¼ c sugar
  • 1 teaspoon salt
  • 5 cups flour
  • 1 ⅓ cups warm water
  • ½ cup olive oil
  • 1 T egg replacer (or 2 eggs – if using eggs use ¼ c less water)

Topping:

  • 4 cloves garlic
  • 2 T fresh rosemary (coarsely chopped)
  • 1 T olive oil

Directions:

  • Mix 1t sugar, warm water, and yeast.  Set aside for 10 minutes
  • Mix 3 c flour, sugar egg replacer, and salt
  • Make a well in the dry ingredients and pour in yeast  mixture, oil, remaining water, and eggs (if using real eggs)
  • Mix first with a spoon adding additional flour until difficult to mix with hand
  • Kneed with hands for 5 minutes
  • Place dough in oiled bowl covered with damp towel
  • Allow to proof (rise) for 45 minutes
  • Preheat oven to 350◦ F,175◦ C or medium
  • Punch down and roll out until about ½” thick
  • Brush with olive oil
  • Sprinkle with rosemary and garlic and press the toppings gently into the dough
  • Bake for 25 minutes

 

  • Mix sugar, 1 c warm water, and yeast.  Set aside for 10 minutes
  • Mix 3 c flour, sugar egg replacer, and salt
  • Make a well in the dry ingredients and pour in yeast  mixture, oil, remaining water, and eggs (if using real eggs)
  • Mix first with a spoon adding additional flour until difficult to mix with hand
  • Kneed with hands for 5 minutes
  • Place dough in oiled bowl covered with damp towel
  • Allow to proof (rise) for 45 minutes
  • Preheat oven to 350◦ F,175◦ C or medium
  • Punch down and roll out until about ½” thick
  • Brush with olive oil
  • Sprinkle with rosemary and garlic and press the toppings gently into the dough
  • Bake for 25 minutes
  • Enjoy!
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