Foccacia Bread
Source of Recipe
Martha Stewart Living
List of Ingredients
Ingredients:
1 envelope dry active yeast (2 tsps)
Pinch of sugar
4 tbsp olive oil, plus more for bowl and pan
6-7 cups all-purpose flour
1 tablespoon coarse salt, plus more for
sprinkling
1 tablespoon fresh rosemary, roughly
chopped
Recipe
Directions:
1. Sprinkle yeast and sugar over 1/2
cup warm water in a large bowl. Stir,
and set aside for 10 minutes until
mixture is foamy. Add 2 cups warm
water, 2 tbsp olive oil, 2 cups flour,
and 1 tablespoon salt; stir until
smooth. Gradually incorporate 4
more cups flour, using your hands
once mixture becomes too thick to
stir. If dough is sticky, add some of
the remaining flour.
2. Transfer dough to a clean work
surface; knead until smooth and
elastic, using any remaining flour if
needed, about 10 minutes.
3. Place dough in a lightly oiled bowl,
and cover with plastic. Set in a warm
place to rise until doubled in size,
about 1 1/2 hours.
4. Heat oven to 425 degrees. Transfer
dough to an oiled 13 x 9 inch baking
pan; press to form an even thickness.
If dough shrinks back, cover with a
damp towel; let rest 10 minutes
before continuing. Once dough fills
pan, cover with a damp towel; let
rise 30 minutes, until doubled in
size.
5. Use your fingers to make dimplelike
indentations in dough. Drizzle with
remaining 2 tbsp olive oil, allowing
oil to fill dimples. Brush with a
pastry brush to distribute oil over top
of bread. Sprinkle with salt and
rosemary; place in oven. Toss a cup
of ice cubes into bottom of oven to
create steam. Bake until golden
brown, about 30 minutes, opening
oven as infrequently as possible to
prevent losing steam. Remove bread
MY RECIPE BELOW FOR --ROSEMARY VEGETABLE FOCCACIA BREAD
1 lb. frozen bread dough, thawed
1 tbsp. green house fresh rosemary,
finely chopped
1/2 onion, minced
1/2 c. prepared pasta sauce
2 zucchini, thinly sliced
1/2 lb. mushrooms, sliced
1/2 c. green pepper, chopped
1/2 c. red bell pepper, chopped
3 tomatoes, thinly sliced
1/4 c. Parmesan cheese, grated
Place bread dough on lightly floured surface. Flatten slightly and spray with olive oil spray. Sprinkle on fresh rosemary and onion and knead well to mix thoroughly. Roll out dough to a 9x6 rectangle. Place on 9x12 baking sheet. Press dough out until it fills pan. Spray bread with olive oil spray. Bake at 400 for 10 minutes. Remove bread from oven. Top with sauce then layer zucchini, mushrooms and peppers. Top with tomatoes and cheese. Return to oven and bake 10-15 minutes. Makes 12 servings.
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