Thursday, June 30, 2011

Focaccia




This is my new favorite recipe!


Focaccia is a flat, oven baked Italian bread made with yeast and a lot of olive oil. It usually has herbs on top, or other ingredients that give it a little extra flavor.


I love this recipe not only because it is delicious but also because of it is incredibly versatile. I use it for a variety of sandwiches, a base crouton for salads and for snacking with some pesto and cheese, etc.  


Remember you can use any herb you like. I used Rosemary and Thyme because i love the combination but any other will work beautifully.


Try it out and let me know what you think  :)




Herb Focaccia


1 2/3 Cups Warm Water
1 Tablespoon Active Dry Yeast
1 Tablespoon Sugar
5 Cups Flour
1 Tablespoon Kosher Salt - extra for sprinkling
3/4 Cups Olive Oil
Rosemary - to taste, for sprinkling 
Thyme - to taste, for sprinkling
1/8 Cups Parmesan Cheese for sprinkling


STEPS


Combine the water, yeast and sugar in a bowl. Let stand for about 15 minutes or until it starts bubbling.
In your stand mixer with the dough hook, add the flour, salt, 1/2 cup of olive oil and the yeast mixture, combine well. 




Turn the mixer to medium speed and knead until the dough becomes a ball and separates from the sides of the bowl. 



Remove the dough from the mixer and knead by hand two or three times.






Prepare a large bowl with a bit of olive oil to coat the sides well. Put the dough in the bowl and cover with plastic, let rest and rise, in a warm place, for about an hour or until it doubles in size. 


When ready, take a jelly roll pan or a cookie sheet and cover with the rest of the olive oil. Place the dough in the pan and stretch it to cover the entire pan. Turn it over to coat well with the oil. 


Let it rise again for another hour in the pan. 


Preheat the oven to 425 F.
When it doubles in size, sprinkle liberally with the Rosemary, Thyme, Salt and Parmesan Cheese. Bake for 25-30 minutes or until golden on top. 
Remove from the oven and let cool in a cooling rack. 






Serve warm with butter or however you desire :) 


EAT AWAY!!!





2 comments:

  1. Love it, might just make this tonight, let me know if u want a new creme anglaise recipe for another bass icecream

    ReplyDelete
  2. Thank u!!!! When you have a cool new one pleaseee let me know!!!

    ReplyDelete