Recipes

 

Rosemary Focaccia
Breads, Quickbreads, and Muffins / August 16th, 2016 9:14 am     A+ | a-
Rosemary Focaccia1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 1/3 cups warm water (110 degrees F/45 degrees C)
3 tablespoons extra virgin olive oil, divided
2 tablespoons chopped fresh rosemary
2 tablespoons grated Parmesan cheese

In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.

Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.

Turn on the oven to 375 degrees F (leaving the pan of water at the bottom). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

Makes 1 - 10 x 15 inch Focaccia loaf (15 servings).

Per Serving: 128 Calories; 3g Fat (23.7% calories from fat); 1g Saturated Fat; 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 298mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
No comments posted...
Leave a Comment
* - Required fields
Older Post Home Newer Post
Top

Dried Herb Substitutions

For quick reference, a good rule of thumb is to substitute one teaspoon of crumbled dried , or 1/4 teaspoon powdered or dried herbs for each one tablespoon of fresh herbs called for.

Bay leaves are the only exception to most substitutions. Since they lose much of their flavor when dried, you should replace one fresh bay leaf with two dried bay leaves.

 

Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used.

 

When possible, grind whole spices in a grinder or use a stone mortar & pestle just prior to using for enhanced flavor.

 

Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor.