Maybe because I have elected to limit my wheat intake, or maybe just because I like bread, lately I have become obsessed with that beautiful Italian bread, Focaccia. It might just be that it is so ever changing depending on what you have at hand? Or, maybe, like I said - I just like bread. Enjoy.
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| Roasted Tomato & Herbs |
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| Fines Herbs & Lemon Zest |
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| Olive Oil & Garlic |
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| Rosemary, Olive Oil & Parmesan |
I like Tyler Florence's recipe for Focaccia - you can make never ending variations of this. Try it!
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| Onion and Sage |
Fabulous Focaccia
Show:
Food 911Episode: Bad Bread in Las Vegas NV
Ingredients
- 2 teaspoons rapid-rising
dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3 1/2 to 4 cups flour
- 1 tablespoon coarse salt
- 1/4 cup olive oil
- Cornmeal, for dusting
Toppings:
Directions
In the bowl of a standing
mixer fitted with a dough hook,
proof the yeast by combining it with
the warm water and
sugar. Stir gently to dissolve.
Let stand 3 minutes until
foam appears. Turn mixer on low
and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of
water and add it to the mixture. Pour in 1/4 cup olive oil. When the
dough starts to come together, increase the speed to medium. Stop the
machine periodically to scrape the dough off the hook. Mix until the
dough is smooth and elastic, about 10 minutes, adding flour as
necessary.
Turn the dough out onto a work surface and fold over itself a few
times. Form the dough into a round and place in an oiled bowl, turn to
coat the entire ball with oil so it doesn't form a skin. Cover with
plastic wrap or damp towel and let rise over a gas pilot light on the
stovetop or other warm place until doubled in size, about 45 minutes.
Coat a
sheet pan with a little olive oil
and
corn meal. Once the dough is
doubled and domed, turn it out onto the counter. Roll and stretch the
dough out to an oblong shape about 1/2-inch thick. Lay the flattened
dough on the pan and cover with
plastic wrap. Let rest for 15
minutes.
In the meantime, coat a small saute pan with olive oil, add the
onion, and cook over low heat for 15 minutes until the onions
caramelize. Preheat oven to 400
degrees F. Uncover the
dough and dimple with your
fingertips. Brush the surface with more
olive oil and then add
caramelized
onions, garlic, olives,
cheese, salt, pepper, and
rosemary. Bake on the bottom rack for 15 to 20 minutes.
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