Monday, December 10, 2007

Focaccia (Modified)

1 1/3 cups warm water
2 tsp. sugar
2 1/2 tsp. instant yeast
2 Tbs. olive oil
2 cloves garlic, minced (optional)
1/2 tsp. basil
1/2 tsp. oregano
3 to 3 1/2 cups flour
2 tsp. salt
1 Tbs. dried rosemary
2 Tbs. grated Parmesan cheese
Course salt - as desired (we use Mortons course sea salt)

In a large bowl or mixer (Bosch or KitchenAid), pour in water, sprinkle yeast and sugar on top. Let stand 5 min. until yeast is activated. Add oil, garlic, basil, oregano, flour and salt.

Mix/knead for 5 min. Dough will be sticky. Transfer to greased bowl and cover. Let rise until doubled, about 45 min.

Remove dough and shape into a round on an oiled baking sheet or pizza pan (stoneware works well). Dimple with fingers and brush lightly with olive oil and sprinkle with rosemary, Parmesan cheese and course salt.

Place in COLD oven on middle rack. Place cake pan with about 4 cups boiling water on the rack below the bread. Let rise until doubled, about 25 minutes. Turn on the oven to 375. Bake for 30-35 minutes, or until brown on top. Remove from the pan and cool on a wire rack.

No comments: