Focaccia

This recipe I wear out, it good as a side to soups, pastas, stews or just plain with olive oil and balsamic vinegar. I also use this recipe as my primary pizza crust. You can carmelize onions and bake them on top, add olives, different fresh herbs or cheeses, but anyway you top it or cut it, it’s awesome. You don’t need a loaf pan for this one, but you do need a loaf pan or cookie sheet. The bread is suppose to be flat(ish) mine usually ends up about 2 inches high but some like it thinner.

Basic Focaccia 

  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon yeast
  • 1 tbspn of honey (raw sugar if vegan)
  • 1 teaspoon salt
  • 2-3 cups all-purpose flour
  • 1 large clove of garlic minced
  • 1 tbsp rosemary
  • 1 tsp oregeno
  • 1 tsp thyme
  • a couple of twists of fresh ground pepper
  • 2 tbsp s Parmesan (optional)

Method

Pre-heat oven to 425.

Using warm to the touch water, a little hotter than body temperature, disslove yeast and honey in a large bowl. Add salt and 1 cup of flour. Add spices, 1 tbsp cheese and fresh garlic once well combines, slowly add flour until you need to knead it by hand. Keep adding flour until dough is well formed and is still SLIGHTY sticky, you don’t want a dry dough. This kneading process should be about 5-8 minutes to get the right consistency.

Remove dough from bowl and wash bowl. Dose bowl with olive oil and coat dough well with it. Cover wiht plastic wrap and towel and place in a warm place to rise.

You should let it rise until it doubles it size, about 40-60 minutes.

Once dough has risen, grease pan and with fingers spread out dough unto pa. It should shrink and pull back, that is a sign you made a good dough. Form it best you can leaving finger dents in it. At this time you can top with remaining cheese, more pepper, carmelized onions, olives of more fresh herbs, or turn it into a pizza.

Cook until golden brown, usually about 30 minutes.

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