Recipe Request Focaccia Gayle

[Guest guest]

This is a good one Gayle, just be sure not to carmelize the onions too

much or they end up burnt after the additional bake time in the oven.

Your daughter could change the toppings/herbs easily. What a great

show & tell

Peace,

Diane

 

 

Fabulous Focaccia

 

Copyright 2001 Television Food Network, G.P. All rights reserved

 

2 teaspoons rapid-rising dry yeast

1 cup warm water

2 tablespoons sugar

3 1/2 to 4 cups flour

1 tablespoon coarse salt

1/4 cup olive oil

Cornmeal, for dusting

 

Toppings:

2 tablespoons olive oil

1 onion, diced

2 garlic cloves, minced

10 Kalamata olives, pitted and quartered

1/4 cup shredded Parmesan

1 tablespoon coarse salt

Freshly ground black pepper

2 tablespoons fresh rosemary

 

In the bowl of a standing mixer fitted with a dough hook, proof the

yeast by combining it with the warm water and sugar. Stir gently to

dissolve. Let stand 3 minutes until foam appears. Turn mixer on low

and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons

of water and add it to the mixture. Pour in 1/4 cup olive oil. When

the dough starts to come together, increase the speed to medium. Stop

the machine periodically to scrape the dough off the hook. Mix until

the dough is smooth and elastic, about 10 minutes, adding flour as

necessary.

 

Turn the dough out onto a work surface and fold over itself a few

times. Form the dough into a round and place in an oiled bowl, turn to

coat the entire ball with oil so it doesn't form a skin. Cover with

plastic wrap or damp towel and let rise over a gas pilot light on the

stovetop or other warm place until doubled in size, about 45 minutes.

 

Coat a sheet pan with a little olive oil and corn meal. Once the dough

is doubled and domed, turn it out onto the counter. Roll and stretch

the dough out to an oblong shape about 1/2-inch thick. Lay the

flattened dough on the pan and cover with plastic wrap. Let rest for

15 minutes.

 

In the meantime, coat a small saute pan with olive oil, add the onion,

and cook over low heat for 15 minutes until the onions caramelize.

Preheat oven to 400 degrees F. Uncover the dough and dimple with your

fingertips. Brush the surface with more olive oil and then add

caramelized onions, garlic, olives, cheese, salt, pepper, and

rosemary. Bake on the bottom rack for 15 to 20 minutes.

 

Yield: 1 loaf

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

 

 

, glpveg4life wrote:

>

> My daughter is giving a speech in school about bread baking and she

will be

> bringing 2 kinds of home baked bread, she will bring in our usual

recipe

> probably made into a cinnamon bread the bread she wants to bring is

a Focaccia

> does anyone have a recipe for Focaccia.

>

> Gayle

>

>

>