Monday, September 24, 2012

Focaccia bread

Recipe Remake: I found a delicious looking recipe for a chicken sandwich on focaccia bread and knew it was about time to remake this recipe. I followed the same directions, I just choose to add in some caramelized onions for extra flavor. And I updated the picture, of course. 

The original recipe posted on 9/12/10. I hope you enjoy! 

Original: 
Tom is away for his bachelor party and two of my friends were supposed to come visit and go to a local orchard with me. Unfortunately, I woke up this morning to a cold, cloudy, drizzling day. My friends decided it wasn't worth the trip so I needed to find something to do today. I had done all of my cleaning yesterday in anticipation of company.

For my bridal shower I received a cookbook called The Food and the Music: Italian. When I had originally flipped through it, Tom asked me when I was going to make bread. I've never made bread before and every recipe I've made containing yeast hasn't went over too well, but I figured I'd do it eventually.

Eventually ended up being today. The recipe is actually black olive foccacia but I think olives are gross so I omitted them. It wasn't until I was pulling the bread out of the oven did I realize that I could have added herbs to make it a bit better. Oh well, next time.

Focaccia Bread
Source: The Food and the Music: Italian
Servings: 1 loaf
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Ingredients:
    • scant 4 cups bread flour, plus extra for dusting
    • 1 tbs. salt
    • 2 tsp. dry active yeast
    • 1 1/2 cups tepid water
    • 6 tbs. extra virgin olive oil, plus extra for brushing
    • 1 tsp. sea salt

Directions:
1. The first thing I needed to do was google scant and tepid in relation to cooking. Scant means not completely full cups. Tepid means a combination of boiling and cold water.
2. Boil 1/2 cup water.
3. Sift together the flour and the salt. Stir in the yeast.
4. Combine 1 cup cold water with the boiling water. Pour over the flour. Add two tbs. olive oil. Mix together until a soft dough forms.
5. On a lightly floured surface, need the dough for 5-10 minutes, or until it becomes smooth and elastic. Transfer the dough to a warmed bowl and cover with plastic wrap. Let stand for 1 hour or until the dough has doubled in size.
6. Brush two cookie sheets with oil. Punch the dough to remove all of the air bubbles. Knead for 1 minute more.
7. Divide the dough into two pieces and shape into approximately 11x9 inch ovals. Place on the cookie sheets.
8. Oil plastic wrap and place over the dough. Let stand for 1 hour or until the dough is puffy.
9. Preheat the oven to 400. Press your fingers into the dough to make dimples and drizzle 2 more tbs. of olive oil over the dough. Season with sea salt. (The recipe called for rock salt but none of the grocery stores around me carry it.)
10. Bake the dough for 30-35 minutes or until lightly golden . Drizzle with the remaining olive oil and cover with a cloth to give a soft crust. Cut into slices.

For my first attempts at making bread, I thought this turned out rather well. I ate 3 slices of it, so it couldn't be bad. I think it needed more salt and would have probably been better with some other herbs. It was also a bit hard but I think thats because I misread the clock in the first hour and ended up moving on to step 6 about 25 minutes too early.


1 comment:

  1. Your focaccia looks wonderful! The perfect base for so many sandwiches, though I'd be happy eating it plain dipped in olive oil...mmmmmmm.

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