It's been years since I've made focaccia, so I was happy that this challenge inspired me to start baking it again. I went with a basic focaccia, topped with olive oil, rosemary, and sea salt. I found the recipe to be quick enough to make on a weeknight, and simple yet delicious!
|Make dough and allow to rise. Punch down and pat into rectangle. Brush generously with olive oil.|
|Add desired toppings.|
|Bake and enjoy!|
Makes one loaf (about 8 slices)
1 1/4 cups milk, slightly warm (110 F)
1 tsp sugar
1 tbsp active dry yeast
2 3/4 cup all-purpose flour
1 tsp salt
1 tsp garlic powder
1/2 tsp dried basil
1 tsp dried oregano
Pinch of black pepper
1 tbsp vegetable oil
1. Stir yeast and sugar into warm milk and set aside until bubbly.
2. In a large bowl, mix flour, salt, garlic powder, basil, oregano, and black pepper. Stir in vegetable oil, then add the milk-yeast mixture. Mix with a wooden spoon until dough comes together.
3. Turn dough out onto lightly-floured surface, and knead for 10 minutes. Place dough in a lightly oiled bowl, and cover with a damp towel. Allow dough to rise in a warm place until doubled in size, about 45 minutes.
4. Preheat oven to 450 F. Grease a baking sheet.
5. When dough has doubled in size, punch down and transfer to baking sheet. Pat dough into a 1/2 inch thick rectangle.
6. Brush olive oil over dough and add toppings (I added sea salt and rosemary). Allow dough to rest for 10-15 minutes.
7. Bake focaccia at 450 F for about 15 minutes, until golden brown.
-Adapted from recipe available at http://thedaringkitchen.com/recipe/focaccia
-Posted by Jennifer