Recipes

Longo’s Focaccia with Sauce

:15 min

:2 hr 30 min

Serves 12

1 1/2 cups hot water

4 1/2 tsp or 2 pkgs (8g each) instant yeast

4 cups Longo’s Organic All Purpose Flour

2 tsp chopped fresh Longo’s Rosemary

2 tsp kosher salt, divided

1/2 cup Longo’s Extra Virgin Olive Oil, divided

2 cups Longo’s Curato Marinara Pasta Sauce, heated

Fresh shaved Longo’s Curato Parmigiano Reggiano

•Place water in large bowl and stir in yeast. Let stand for about 5 minutes or until starting to froth. Stir in flour, rosemary, 1 1/2 tsp of the salt and 1/4 cup of the oil until ragged dough forms.
•Turn out onto floured work surface and knead until smooth dough forms, adding more flour to prevent stickiness. Place dough in oiled bowl; cover and let stand for about 1 hour or until doubled in size.
•Pour remaining oil into 13 x 9 inch metal baking pan. Press dough down into pan and spread out, gently stretching it into the pan. Cover lightly and let rise for about 1 hour or until doubled.
•Using your fingers, poke focaccia all over. Sprinkle with remaining salt. Bake in preheated 475°F oven for 15 to 20 minutes or until golden brown. Remove from oven and let cool slightly before sliding out of pan to cut.
•Serve pieces as is or topped with pasta sauce and cheese.

Per serving: 280 calories