2 posts from July 2008

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Yummy Focaccia Bread Recipe

This is so good and a great snack fresh out of the oven with some garlic floated in olive oil --- try it --- this is a new favorite for me. It's so easy and so fast, I can't wait to try it with some grilled veggies and pesto!


Focaccia Bread

"A flavorful alternative to sandwich bread"
Focaccia
Focaccia















PREP TIME - 15 Min   RISING: 20 Min  COOK TIME - 15 Min
SERVINGS -1 focaccia pan (8-12 slices depending .. size)
   
   INGREDIENTS

     * 2 3/4 c. all-purpose flour
     * 1 tsp salt
     * 1 tsp turbinado sugar
     * 1 T. active dry yeast
     * 1 tsp garlic powder
     * 1 tsp dried oregano
     * 1/4 tsp dried rosemary
     * 1 tsp dried thyme
     * 1/2 tsp dried basil
     * 1 pinch black pepper
     * 1 T. olive oil
     * 1 c. water
-------------------------------
* 2 T. olive oil  for brushing


DIRECTIONS

   1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and  black pepper. Make a small well in the center of the dry mixture and pour in the 1T. olive oil and  water. Cover with flour from the sides and mix until well combined.

   2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl (I simply use the original mixing bowl to save dishes),  place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

   3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle  with toppings if desired: whole rosemary, sesame seeds, kosher or sea salt... or just about any other seasonings you like!

   4. Bake in preheated oven for 15 minutes, or until golden brown. Cut with pizza slicer for clean, easy squares. Serve warm with olive oil or use for sandwiches. Yummy!

...and by the way, if you just read this recipe, you'd notice this recipe is also vegan/vegetarian friendly :o)


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