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 Making focaccia is a very
easy way to begin making bread if you have never tried it before. You can
start with a simple flat bread brushed with just a little olive oil and
salt, or add almost any topping you desire. This recipe is one of my
favorites, consisting of chopped rosemary, salt and olive oil, with plenty
of variations. |
1 Pkg. Active Dry Yeast
3/4 Cup Warm Water
3 Cups All-purpose, Unbleached Flour
1 Ts. Salt
6 Tbs. Olive Oil
2 Tablespoons Fresh Chopped Rosemary
Coarse Salt
Dissolve the yeast in 1/2 cup of the warm water,
and let sit 10 minutes until bubbly. In a large bowl, combine the flour, Ts. of
salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and
then your hands. Transfer to a floured work surface and knead by hand for a few
minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap,
and let rise until doubled, about 1 1/2 hours. Punch down and place on an oiled
baking sheet, forming into an oval or circle. Space the tomato halves across the
surface of the focaccia, then sprinkle the shredded basil leaves. Dimple the top
surface with your finger tips, and then drizzle with the oil and sprinkle with
coarse salt. Preheat the oven to 425 degrees F. Bake about 20 minutes or until
golden. Serve warm or at room temperature.
Variations:
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Tomato & Basil: Instead of the
rosemary, use 10 cherry tomatoes and 6 large fresh basil leaves. Space the
tomato halves across the surface of the focaccia, then sprinkle the shredded
basil leaves. Dimple the top surface with your finger tips, and then drizzle
with the oil and sprinkle with coarse salt. |
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Sage: Instead of the rosemary, you might add
2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan
on top. |
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Vegetable: Other alternatives are sliced
olives, thinly sliced zucchini or thinly sliced onions. |
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Cheese: Such cheeses as grated Parmesan,
Mozzarella, or Fontina are also good. |
from bellaonline.com
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