focaccia 101

Last night we found a Dominoes ad on our front step and were thisclose to ordering. Something about hot, greasy pizza delivered straight to your door when it's 19 degrees outside is soo tempting. But after my epic foodie rant, I decided I'd better start practicing what I preach. So I hit the stove and made some chicken+wild rice soup and tried my hand at focaccia. In all honesty, I'd never made bread (at least the kind that calls for yeast) before in my entire life, except that one time in home ec...

Am so glad I gave this a whirl. I'd heard that focaccia was a good beginner bread to bake and I'd been craving it for weeks. I must have done something right, because the results were tremendously delicious. Our house smelled even better than the warm + freshly baked bread tasted. (And it was super yum.) If I'd known how easy this would be, I would have made this years ago...on a routine basis.

Focaccia 101:

Ingredients |

1 c. warm water
2 1/4t. quick-acting yeast
2 3/4 c. flour
1 t. salt
1 t. sugar
1 t. basil
1 t. oregano
1 t. thyme
black pepper to taste
1 T. canola oil
extra virgin olive oil
grated parmesan
grated mozzarella

Directions |

In a small bowl, combine yeast + water. Allow it to bud for 10 minutes while you prepare the flour mixture.
In a large mixing bowl, combine dry ingredients. Add yeast mix, canola oil, and stir until dough pulls together.
Knead dough on a lightly floured surface (I used my baking sheet) until it becomes elastic and smooth.
Place dough in a lightly greased large bowl, cover with damp cloth, and let it rise in a warm place for 20-30 minutes.
Flatten dough into a 1/2-1" thick rectangle or circle on greased or floured baking sheet.
Make small dents in the dough with your fingers or knuckles, then use a fork to prick several times.
Brush the top with olive oil and top with a handful of parmesan and/or mozzarella.
Bake at 425 degrees for 15 minutes until the top is golden and it smells so fantastic you can't stand it.
Savor.

Suffice it to say, I am anxious to make this again someday soon. Perhaps I'll snazz it up with some sliced jalapenos or roma tomatoes on top.