Herbed Focaccia


Recipe courtesy of Chef Bren Ankrum – Culinary Editor

This is a basic recipe for focaccia bread. You may choose to add olives, sundried tomatoes, roasted red peppers or other ingredients to the dough for additional textures and flavors. This is a very versatile recipe and many versions are made daily by Italian bakeries.

Enjoy!

Equipment/ utensils required:
Chef’s knife, cutting board, baking sheet, mixer, mixing bowl, measuring cups and spoons, spatula
Ingredients:
3 1/2 cups all purpose flour
1 cup warm water
2 tsp. (1/4 oz.) rapid rise yeast
2 tbsp. sugar
1 tbsp. kosher salt
¼ cup olive oil
2 tbsp. herbs d’provence
2 tbsp. dried thyme

1 sprig fresh rosemary chopped fine
Corn meal

1/4 cup thinly sliced red or sweet onion

Method:
1. Pour the yeast into one cup of warm water and add the sugar. Let sit until the mixture begins to foam.
2. Dissolve the salt in a small amount of warm water.
3. Add the yeast-sugar water to your mixing bowl and using a dough hook and begin to stir on low speed and add the flour, a little at a time, thyme and herbs d’provence. Slowly to combine then add the salt and the ¼ cup of olive oil.
4. Continue to mix with the mixer until the entire set of ingredients are well combined and have formed a cohesive ball. You may need to remove the dough from the hook a few times during this process. If the dough is too wet add a little flour until the dough is firm but not wet looking.
5. Turn the dough out onto a floured surface and knead into a ball.
6. Place the ball into an oiled mixing bowl, being sure all surfaces of the dough ball are lightly coated with olive oil so as not to create a skin while resting and rising.
7. Let the dough rise in the bowl in a warm area, covered, until it doubles in size.
8. Once raised, turn out onto a baking sheet that is generously coated with corn meal and using your finger tips press into an oblong shape a little thinner in the middle than the edges and then add the sliced onions to the top. Let this rest for about 15 minutes, or until well raised, in a warm area while you preheat your oven to 400 degrees.
9.  Once the dough on the stone has rested and begun to rise again place it into the oven into the oven and bake until the crust is browned. Remove and let cool at room temperature.

Tags: ,

Categories: Bake, Braise

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

Trackbacks/Pingbacks

  1. Tuna Fillet Burger on Herbed Foccacia with Roasted Chilies and Tomatillo Sauce and Crunchy Red Cabbage Slaw | Nutrition Health Net - April 19, 2012

    [...] cups, outdoor grill, flat grill or iron skillet Ingredients: Bun 2 Foccacia sandwich size loaves (See basic foccacia recipe here) Burger 8 to 12 oz. of fresh tuna fillet cut into 1 inch cubes 2 tbsp. olive oil 3 tsp. black [...]

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 38 other followers

%d bloggers like this: