Please consult the OU's guidelines for checking fruits and vegetables.

Tomato Rosemary Focaccia (dairy)

Eileen Goltz. | Dairy

When using “Fresh” Rosemary leaves, please note that the leaves tends to be infested with aphids, thrips and other insects. Please check “Special Instructions” below for instructions on checking this herb for insect infestation.

Ingredients

2 packages (5 tsp.) Yeast
2 cup Warm water (110-115 degrees)
4 tablespoon olive oil
6 tablespoon butter or margarine, salted, softened
1 cup milk
2 tablespoon fresh minced rosemary (or 2 teaspoons dried)
7 1/2 - 8 cups white flour
2 teaspoon salt
cornmeal

8 each whole Roma tomatoes, sliced 1/8 inch thick
1/2 cup olive oil
1 teaspoon Kosher salt
2 tablespoons fresh rosemary leaves (or 2 teaspoons dried)



Instructions

In small bowl dissolve yeast in warm water. Let sit until foamy, about 5-10 minutes. Place yeast and water in mixer bowl add olive oil, butter, milk and minced rosemary. Slowly start adding flour while mixing on low speed. Continue adding flour until dough comes together. Dough will be somewhat soft, do not add more flour than necessary to handle. Knead dough for 5-10 minutes until soft and smooth. Place back into mixer bowl and cover with towel. Set in warm place to rise for about 1-2 hours, until doubled.

Punch down dough, then divide into 12 equal pieces. Shape into flat balls and re-cover with towel. Let sit 10-15 minutes. Shape dough by stretching and flattening into a 5 inch disk. Place on cookie sheet lightly sprinkled with semolina flour. Cover with towel while you shape remaining loaves.

Using your finger tips, poke many small holes into each focaccia. Re cover with towel and let rise for an hour until doubled in size. Poke each loaf again with your fingertips, then arrange the roma tomato slices in a circle on top. Drizzle the loaves with 1/4 cup of olive oil, sprinkle with kosher salt and rosemary leaves. Bake at 425 for 20-30 minutes until golden brown. Brush loaves with olive oil, remove from sheet, and cool on racks.

Fresh Rosemary and Insect Infestation: Aphids, thrips and other insects may often be found on the leaves and stems of rosemary and other herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found, proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used. Inspection: 1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.) 2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs. 3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs. 4. Check both sides of each leaf under direct light. 5. If one or two insects are found, rewash the herbs. 6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.