Sorry to say that there will be no picture of this wonderful recipe since the camera battery died and the little bit leftover is in the freezer for a future lunch. However, if you feel the "need" to "knead" and want a simple, easy bread or pizza, this recipe is for you. I found the recipe in a magazine advertising the county in which we live. I have to say that it is more like pizza bread than focaccia, to my way of thinking, but the herbs make it just wonderful. As always, I've taken a few liberties with the recipe, but thanks to Stacey for the basics.
Focaccia Bread - 1 large rectangle
3 cups all purpose flour
1 tsp sugar
1 tsp salt
1 packet active dry yeast
2 tsp garlic powder
1 tsp parsley
1 tsp basil
1 tsp oregano
1/2 tsp crushed thyme
1 tbs olive oil (plus more for drizzling)
1 cup warm water
1/4 cup grated Parmesan (or Pecorino or Asiago)
1 cup shredded mozzarella
toppings: I used sliced roasted peppers, green olives, and sun dried tomatoes, but be creative!
In a large bowl, stir together flour, sugar, salt, yeast, and seasonings. Add the oil and water and use a wooden spoon to gently work the dough together until it forms a ball that pulls away from the bowl.
Place the ball on a lightly floured surface and knead until the dough is satiny and elastic (3-5 minutes, usually). Lightly oil another large bowl and place the dough inside. Cover with a towel and place the bowl in a warm spot to allow the dough to rise (25-30 minutes).
Preheat the oven to 425 degrees. Remove the cover from the bowl and punch down the dough. Place the dough on a baking sheet and pat into a 1/2 inch thick rectangle. Brush the dough with olive oil, sprinkle with the cheeses, and top with your choice of toppings. Bake for 15-20 minutes, until golden brown.
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