Saturday, October 26, 2013

Home Made Focaccia Bread

Nothing compares to home made bread. Warm out of the oven, it is heaven!
  • 2 ½ tsp of active dry yeast
  • ½ cup of warm water (very important it’s between 105 degrees and 115 degrees)
  • 1 ½ cups of milk
  • 6 tbsp of olive oil
  • 5 cups of flour (I used 4 and 1 cup of whole wheat)
  • 2 tsp of salt
  • 2 tsp of rosemary (dried or fresh)
  • 1 tsp of thyme (dried or fresh)
  • Coarse salt, to taste

1. In a small bowl, pour the yeast over the warm water. After 5 mins or so it should become creamy, mix and stir in milk and 4 tbsp of olive oil. Set aside.

2. In a large bowl, combine flour, salt, rosemary, and thyme. Mix in yeast mixture with a wooden spoon, a soft dough should form.

3. Knead the dough on a floured surface until it becomes smooth. Place in a clean bowl and cover with plastic, set aside for about an hour, the dough should double in size.
Tip from my step mother – do not let it sit too long or it will fall. 

4. Grease a large cookie sheet or jelly roll pan. Shape the dough into a rectangle and transfer to the pan so it covers it completely. Cover with plastic and let it rise one last time, about an hour.

5. Preheat the oven to 400 degrees. Press you finger tips into the dough so it’s dimpled, about 1 inch apart. Drizzle the remaining olive oil across the top of the dough. Sprinkle with the coarse salt. Bake for approx. 25 minutes, bread should be golden and firm to the touch.

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