Focaccia TNT

MexicoKaren

MexicoKaren

Joyfully Retired
[FONT=Arial, sans-serif]FOCACCIA BREAD TNT[/FONT]


[FONT=Arial, sans-serif]2 tsp active dry instant yeast[/FONT]
[FONT=Arial, sans-serif]½ tsp sugar[/FONT]
[FONT=Arial, sans-serif]3 and ½ cups flour[/FONT]
[FONT=Arial, sans-serif]1 tsp salt[/FONT]
[FONT=Arial, sans-serif]½ cup finely grated Parmesan cheese[/FONT]


[FONT=Arial, sans-serif]Whisk the dry ingredients together, and add[/FONT]


[FONT=Arial, sans-serif]1 cup lukewarm water, mixed with 3 TBS olive oil[/FONT]


[FONT=Arial, sans-serif]Knead for about five minutes (I use the KitchenAid mixer for this)[/FONT]


[FONT=Arial, sans-serif]Form the dough into a ball and transfer to a buttered or oiled bowl. Turn the dough to coat it, then cover and let it rise until double in bulk, 30-60 minutes depending on the temp of your kitchen. [/FONT]


[FONT=Arial, sans-serif]Press the dough evenly into a 15 ½” by 10½” jelly roll pan that has been buttered or oiled. Cover loosely and let rise until doubled again. Heat your oven to 375F.[/FONT]


[FONT=Arial, sans-serif]When the dough is ready, use the handle of a wooden spoon to make depressions all over the top – every 1-2 inches. Drizzle a couple tablespoons of olive oil over the top and then add toppings of your choice. I used about ½ cup grated fresh Parm, about a teaspoon of Italian seasoning, some thinly sliced red onion (used a mandolin to get thin slices) and some coarse sea salt. You can add other kinds of cheese if you want, black freshly ground pepper is good also.

Bake at 375F for about 25 minutes, until the top is brown. Let it cool on a wire rack and then slice for serving. I usually slice it once longitudinally, then into 1" by 5" sticks. No need for additional butter or oil, so it's easy to serve.
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Mouth watering Karen. Saved. I have a recipe for this, yours is better. Sometimes, I like to put a Tbsp of herbs du Provence in with the dry ingredients.
 
Adillo303 said:
Sometimes, I like to put a Tbsp of herbs du Provence in with the dry ingredients.
Click to expand...

What a good idea. I really like it when the bread itself has some flavor. Fines herbes would work as well.
 
Nice to see a bread picture for a change. I love red onions and sea salt on Foccacia. We also slice ours longitudinally, and use it as sandwich bread.
 
I have enough left for two sandwiches, Joe. That will be a late lunch for us, along with the turkey that is almost finished slow cooking.

Speaking of bread, have you ever made naan? I have looked up recipes, but some are grilled, some are baked...do you have any experience with this kind of flatbread? I love naan and would like to make some to go with some butter chicken I am planning.
 
Oh Thanks, mehend. Unfortunately (or actually, fortunately) it is cooking outside on the patio. So no wonderful smells in the house - but also no heat from the oven!
 
Karen, I am not familiar with Fines Herbs, I will look it up. Also, outdoor cooking facilities are kind of an interest of mine. Would you mind describing / posting pix of your setup on the patio?

Thank You

Andy
 
Adillo303 said:
Karen, I am not familiar with Fines Herbs, I will look it up. Also, outdoor cooking facilities are kind of an interest of mine. Would you mind describing / posting pix of your setup on the patio?
Click to expand...

Looking at the label of my "hierbas finas" (if I am translating correctly) the bottle contains basil, bay leaves, sage, tarragon, thyme, oregano, rosemary and marjoram. They smell wonderful.

Our outdoor kitchen is pretty rustic right now - not quite ready for photos! I have a regular 6-burner gas range and a small refrigerator, no cabinetry yet, a folding table for prep. No running water out there yet, either. I can see that I'll have to stock it with some basic herbs, spices and condiments so that I won't be running back and forth all the time. Temporary cover. Once the rainy season ends, I won't have to worry about keeping things dry for many months, though. It is SO nice in this hot weather to use the outdoor oven...finishing touches soon, I hope.
 
At the moment, I have a two burner gas stove, My Webber grill (Has a small work area. The smoker is not far away. I am kind of rustic too, but workin on it. We have a 10' X 12' Gazebo with a canvas cover. The cover comes down in the fall, up in the spring. The patio is pavers and at the end of the patio we dug a small fish pond 5' X 7' with a little falls. We have a dozen Koi / Sarassa Comet / Shebunkens in there. It has been so hot, we have barely been outside this summer, in summers gone by, we spend as much time there as possible.
 
I love outdoor cooking areas and even having meals, I prefer to eat out in the patio. Food always tastes better outdoors.
I'm ready to form a small outdoor concrete counter top next to my grill and oven. You can never have enough counter space.
 
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