Easy Herb Focaccia Bread!
Tonight's recipe comes to us courtesy of Show Me the Curry.
Ingredients:
All Purpose Flour (Maida) – 5 cups
Warm Water – 1 2/3 cups
Rapid Rise Yeast – 1 packet (approx 2 tsp)
Sugar – 1 tsp
Salt – 2 1/2 tsp
Olive Oil – 1/4 cup plus 3 Tbsp for coating plus more for coating bottom of pan
Rosemary – 1 Tbsp (Fresh, chopped) or 1 tsp (Dried)
Onion – 1/4 small, sliced finely
Sea Salt/Kosher Salt – to taste
Method:
1. In the food processor bowl (or mixing bowl if kneading by hand), mix Warm Water, Yeast and Sugar. Cover and keep for 5-10 mins until foamy.
2. Add Salt, Olive Oil and 4 1/2 cups of All Purpose Flour (more can be added as needed).
3. Pulse the food processor until the dough comes together. Run the food processor for 1 minute. Add more flour (1/4 cup at at time) as needed until dough forms.
4. Knead dough on a floured work surface or large bowl for 1 minute or until a smooth ball forms.
5. Generously drizzle Olive Oil to coat the bottom of a 15×10 inch baking pan.
6. Place dough ball in pan and press into the bottom into an even rectangle shape.
7. Cover with kitchen towel and keep in a warm place for 1 to 1 1/2 hours to rise.
Preheat Oven to 425F/218C
8. With your finger, gently make indentations one inch apart all over the dough.
9. In a small bowl, mix 2-3 Tbsp of Olive Oil with Rosemary and sliced Onions.
10. Spread the Oil mixture over the top of the risen dough. Arrange Onions/Rosemary evenly over the top.
11. Bake Focaccia for 20 mins at 425F/218C (Keep an eye on it towards the end – all ovens are different).
12. Enjoy hot and store unused portion in an airtight container in the fridge.
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This is a really good Italian-style bread that can be eaten alone, sliced up for sandwiches, or dipped into olive oil and balsamic for a simple snack. Tastes just as good as focaccia from the store, at a small fraction of the price.
I would say that if you're a fan of multilayered flavor explosions, feel free to add other herbs in addition to the rosemary. Basil, oregano, sage, and thyme are good choices. Experiment by making the bread a few times with different combinations! There's no limit to what you can create in your kitchen.
Ask us at the garden about growing herbs on your balcony or in your backyard! Many of them can be grown even into the winter with the right conditions.
-Jessy
Ingredients:
All Purpose Flour (Maida) – 5 cups
Warm Water – 1 2/3 cups
Rapid Rise Yeast – 1 packet (approx 2 tsp)
Sugar – 1 tsp
Salt – 2 1/2 tsp
Olive Oil – 1/4 cup plus 3 Tbsp for coating plus more for coating bottom of pan
Rosemary – 1 Tbsp (Fresh, chopped) or 1 tsp (Dried)
Onion – 1/4 small, sliced finely
Sea Salt/Kosher Salt – to taste
Method:
1. In the food processor bowl (or mixing bowl if kneading by hand), mix Warm Water, Yeast and Sugar. Cover and keep for 5-10 mins until foamy.
2. Add Salt, Olive Oil and 4 1/2 cups of All Purpose Flour (more can be added as needed).
3. Pulse the food processor until the dough comes together. Run the food processor for 1 minute. Add more flour (1/4 cup at at time) as needed until dough forms.
4. Knead dough on a floured work surface or large bowl for 1 minute or until a smooth ball forms.
5. Generously drizzle Olive Oil to coat the bottom of a 15×10 inch baking pan.
6. Place dough ball in pan and press into the bottom into an even rectangle shape.
7. Cover with kitchen towel and keep in a warm place for 1 to 1 1/2 hours to rise.
Preheat Oven to 425F/218C
8. With your finger, gently make indentations one inch apart all over the dough.
9. In a small bowl, mix 2-3 Tbsp of Olive Oil with Rosemary and sliced Onions.
10. Spread the Oil mixture over the top of the risen dough. Arrange Onions/Rosemary evenly over the top.
11. Bake Focaccia for 20 mins at 425F/218C (Keep an eye on it towards the end – all ovens are different).
12. Enjoy hot and store unused portion in an airtight container in the fridge.
---------------------------------
This is a really good Italian-style bread that can be eaten alone, sliced up for sandwiches, or dipped into olive oil and balsamic for a simple snack. Tastes just as good as focaccia from the store, at a small fraction of the price.
I would say that if you're a fan of multilayered flavor explosions, feel free to add other herbs in addition to the rosemary. Basil, oregano, sage, and thyme are good choices. Experiment by making the bread a few times with different combinations! There's no limit to what you can create in your kitchen.
Ask us at the garden about growing herbs on your balcony or in your backyard! Many of them can be grown even into the winter with the right conditions.
-Jessy
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