Monday, February 8, 2010
Focaccia Bread - Blue Monday
Focaccia for the body and grape hyacinths for the soul.
From the kitchen of One Perfect Bite...The fog's still thick and I'm craving soup. Not the thick and heavy variety. I want a soup with vibrant color to chase the chill and gray of winter's end away. Remember the tomato soup of childhood? That's what I want. Ours was always served with grilled cheese sandwiches and a tall glass of milk. My soup no longer comes from a can and I haven't had grilled cheese in years. Somewhere along the line, cheese covered breads replaced the sandwiches of my childhood lunches. One of my favorites is focaccia. It's really easy to make and is the perfect accompaniment to a lovely tomato or minestrone soup. I'm fairly specific in the ingredients I choose for mine. If my choices don't spark your fancy, substitute any toppings you'd like for yours. Here's the recipe I use.
Focaccia...from the kitchen of One Perfect Bite
2-1/4 teaspoons active dry yeast
3/4 cup warm water
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup olive oil, divided use
1 teaspoon Italian seasoning
1 cup sliced oil-packed roasted peppers or 8 oil-packed sun-dried tomatoes, drained
1/2 cup (2 ounces) shredded provolone cheese
1/4 cup (1 ounce) freshly grated Parmesan cheese
1) Dissolve yeast in warm water; let stand 5 minutes. Combine flour and salt in work bowl of food processor. Stir in yeast mixture and 3 tablespoons oil. Process until ingredients form a ball. Process 1 minute more. Turn out onto lightly floured surface. Knead about 2 minutes or until smooth and elastic. Place dough in oiled bowl; turn once to oil dough surface. Cover with clean kitchen towel. Let rise in warm place about 30 minutes or until doubled in bulk.
2) Punch dough down. Let rest 5 minutes. Press dough into oiled 10-inch cake pan, deep-dish pizza pan or springform pan. Brush with remaining 1 tablespoon oil. Sprinkle with Italian seasoning. Press peppers or sun-dried tomatoes over dough dough,staying about 1 inch from edge. Sprinkle with cheeses. Cover and let rise in warm place 15 minutes.
3. While dough completes final rise, preheat oven to425 degrees F. Bake 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack.
Cook's Note: If mixing dough by hand, combine flour and salt in large bowl. Stir in yeast mixture and 3 tablespoons oil until ball forms. Turn out onto lightly floured surface and knead about 10 minutes or until smooth and elastic. Proceed as directed.
You might also enjoy:
Whole Wheat Olive Focaccia Bread
Apple-Onion Bread with Cheddar Cheese
Muenster Cheese Bread
This post is being linked to:
Smiling Sally - Blue Monday
This recipe is linked to:
Wild Yeast - Yeast Spotting