Baked Bread...is there anything better than the delightful smell of baked bread in your oven..it's unbelievable.
Yes..its Italian Bread...and you don't have to travel to Italy to find it.
The amazing thing about baking this bread is, it's easy to make and there are so many variations to try.
I love this bread and I can't wait to share some great new ideas.
If your already planning a trip to your favorite winery this summer, I will posting some ideas...yummy sandwiches, meat & cheese, breads & spreads.
So get your apron on and start baking.
as you can see I decided to make one loaf with Rosemary.
I also added a little Parmesan Cheese to the top.
Focaccia w/cherry tomatoes & basil
Parmesan Focaccia
Potato & Goat cheese
Olive & Fennel
Red Onion
RECIPE
11/2 teaspoon of dry yeast
1 Cup of warm water
1/4 C olive oil + 1T for the ziplock bag
2 Tablespoon honey
1Tablespoon flaked salt
41/4 C bread flower
Mix together the water, olive oil, honey, and flaked salt. Mix the flour and yeast and a little at a time, working it into a dough and kneading for about 5 minutes.
Then add the 1tablespoon to your ziplock bag, make sure it coats the entire bag. Place your dough in the bag and seal it up. Let it rise for about 45 minutes.
Preheat the oven to 425 degrees
Turn out the dough onto a floured surface and divide it into 2 or 1 loaf. Knead the dough and shape it into a ball, than flatten to about one-half in thick
Grease a baking sheet with olive oil and sprinkle with flaked salt. Put the focaccias on the baking sheet and cover with a tea towel. Leave to rise for about 30 minutes or until doubled in size.
Push your fingers into the dough to make holes. Drizzle generously with olive oil and sprinkle with flaked salt. Add any other flavor that you like. I used grated Parmesan Cheese and Rosemary
Bake in the center of the oven for about 10 minutes or until golden brown.
We love to eat this with a good tomato sauce.
Cheers!! Susan
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