Photo Credit: Kim Harris
Focaccia Bread
Lisa Pearson
Ingredients:
2 cups warm water
1 Tbsp. active dry yeast
3 cups bread flour
1 cup all purpose flour {I use half white/wheat}
1 Tbsp. sea salt
olive oil
rosemary
Herbes de Provence...if you are making the Herbes de Provence Sandwich {with Roasted Veggies}
salt and pepper to taste
Directions:
In a measuring cup, add yeast to warm water.
In a large mixing bowl, mix flour and salt. Add yeast mixture. Stir with a wooden spoon
until dough pulls away from the sides of the bowl and is smooth.
Cover dough and let rise for 1 to 1 ½ hours.
Pour dough onto Silpat
Spread out with oiled hands and dimple using your knuckles.
Brush with olive oil and add chopped rosemary, salt, pepper etc. OR Herbes de Provence if you are making the Herbes de Provence Focaccia Sandwich {with Roasted Veggies}
Bake at 350 for about 20 minutes or until golden brown.
*This may also be made on a well-oiled baking pan for crispier bread.
Lisa Pearson
Ingredients:
2 cups warm water
1 Tbsp. active dry yeast
3 cups bread flour
1 cup all purpose flour {I use half white/wheat}
1 Tbsp. sea salt
olive oil
rosemary
Herbes de Provence...if you are making the Herbes de Provence Sandwich {with Roasted Veggies}
salt and pepper to taste
Directions:
In a measuring cup, add yeast to warm water.
In a large mixing bowl, mix flour and salt. Add yeast mixture. Stir with a wooden spoon
until dough pulls away from the sides of the bowl and is smooth.
Cover dough and let rise for 1 to 1 ½ hours.
Pour dough onto Silpat
Spread out with oiled hands and dimple using your knuckles.
Brush with olive oil and add chopped rosemary, salt, pepper etc. OR Herbes de Provence if you are making the Herbes de Provence Focaccia Sandwich {with Roasted Veggies}
Bake at 350 for about 20 minutes or until golden brown.
*This may also be made on a well-oiled baking pan for crispier bread.
*These can also be made in individual pans as well.
The ones pictured I made in a "twinkie" pan.
Variation: Want healthy croutons packed with flavor and no preservatives and chemicals? Cut leftover bread into 1 inch cubes and toss in olive oil...not too much oil... and place on SILPAT and bake at 350 for 20 minutes.
Let cool and store in covered glass container.
*****I am reposting this recipe, because you are going to need it for our ROASTED VEGGIE FOCACCIA SANDWICH we will be making next week.
If you love ingredients from the south of France...this special Autumn lunch will be sure to be your new favorite!
Gosh Lisa, I can always visit your blog and get hungry! I used to bake bread but have been a bit lazy in that area lately. Maybe I'll get started again after visiting you here.
ReplyDeleteBlessings and love,
Debbie
Thanks for the note, you are the sweeeeetest! And this looks delicious as always! MMM!
ReplyDeleteI LOVE FOCCACIA!!!
ReplyDeleteI am glad this looks good to you, ladies! Just wait until you make the SANDWICH!
ReplyDelete