Focaccia is an Italian bread made with olive oil and seasoned with herbs
and sea salt. It's wonderful with salads, or just by itself with a
saucer of olive oil and balsamic vinegar or a soft cheese. Over
Christmas, we used it to soak up callaloo or the redbeany sauce of
oxtails. Even those who don't like to put their hands in dough will enjoy kneading this bread. Cook in a hot oven (400F or 200C) and it's done in 30 minutes. This recipe is derived from the Bon Appetit or Epicurious on-line cookbook (http://www.epicurious.com/recipes/food/views/Focaccia-with-Sage-323) and will be perfect with the smallest effort.
Water, one cup (human warmth)
Yeast, one teaspoon
Salt to taste
Brown sugar, two teaspoons
Flour, three heaping cups plus some
Olive oil, quarter cup
For topping:
Olive oil, quarter cup
Rosemary, fresh crushed leaves, tablespoon
Chadon beni, 6 or 8 leaves clipped in small pieces
Sea salt, teaspoon
Add brown sugar and yeast to water and leave to ferment, 15 minutes to half hour.
Add flour and mix with olive oil. Knead the dough to combine well. Dust with a little flour if it is sticky. Olive oil keeps this dough silky and soft. Cover and set aside in a warm place to rise, an hour or more.
Punch down dough, dust with a little flour and knead. Cut in two to roll out. Or you may roll out in one large rectangle to fit your pan. I find it easier to roll out two smaller pieces. When rolling, leave the dough to relax for a few minutes as you shape it.
Grease pan with olive oil. Allow the dough to rise again, an hour or so.
Mix rosemary or shadon benie into olive oil with salt, for topping.
Heat oven to 400F or 200C.
When the dough has raised, use your finger to put a few indentations in the surface and spoon the olive oil topping over the top.
Bake for 30 minutes. The bread will be golden brown. Remove from the oven to cool. Cut into squares for serving.
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| Focaccia with fresh rosemary |
Water, one cup (human warmth)
Yeast, one teaspoon
Salt to taste
Brown sugar, two teaspoons
Flour, three heaping cups plus some
Olive oil, quarter cup
For topping:
Olive oil, quarter cup
Rosemary, fresh crushed leaves, tablespoon
Chadon beni, 6 or 8 leaves clipped in small pieces
Sea salt, teaspoon
Add brown sugar and yeast to water and leave to ferment, 15 minutes to half hour.
Add flour and mix with olive oil. Knead the dough to combine well. Dust with a little flour if it is sticky. Olive oil keeps this dough silky and soft. Cover and set aside in a warm place to rise, an hour or more.
Punch down dough, dust with a little flour and knead. Cut in two to roll out. Or you may roll out in one large rectangle to fit your pan. I find it easier to roll out two smaller pieces. When rolling, leave the dough to relax for a few minutes as you shape it.
Grease pan with olive oil. Allow the dough to rise again, an hour or so.
Mix rosemary or shadon benie into olive oil with salt, for topping.
Heat oven to 400F or 200C.
When the dough has raised, use your finger to put a few indentations in the surface and spoon the olive oil topping over the top.
Bake for 30 minutes. The bread will be golden brown. Remove from the oven to cool. Cut into squares for serving.
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| Focaccia with rosemary just out of the oven |
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| Focaccia with chadon beni - this went well with callaloo! |
Tried this as an alternative to 'oven bake' and ended up with a favorite!
ReplyDeleteThank you.
Vicki
Trinidad & Tobago