Serve this as they do at Macaroni
Grill. In a saucer pour some olive oil. Freshly grate black pepper on top. Tear
off pieces of the foccacia and dip in the oil.
Macaroni Grill Foccacia
9 T. Olive oil (divided use)
3 C. unsifted all-purpose flour
3/4 C. unsifted semolina flour
1/2 t. salt (divided)
1 1/2 T. quick-rising dry yeast
1 1/2 C. hot (between 120 and 130°F) milk
1 T. fresh rosemary leaves
Pour a scant tablespoon of the olive oil into a 9-inch-square cake pan; spread
evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2
tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in
the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as
well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot
milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8
to 10 minutes by hand).
Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and
spread out evenly in pan. Cover with a towel and let rest for 30 minutes.
Preheat oven to 400°F.
Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top
with additional salt and rosemary. Bake for 20 minutes. Remove from oven and
drizzle with remaining oil.
