|
Eclectic Herb Fococcia
Great bread to serve al-fresco at your next picnic.
1 cup of warm tap water, about 100ºF.
2 1/2 teaspoons of Active dry yeast
9 tablespoons of Olive oil
5 cups of unbleached flour
2 teaspoons of salt
2 tablespoons of rosemary, chopped fresh
1 cup of milk
2 medium Onions, yellow
1/2 teaspoon of Oregano
1 cup of Plum tomatoes, canned, drained seeded and chopped
2 tablespoons of Thyme, or sage, chopped
1 teaspoon of Course salt |
|
One 11" x 17" (279 mm x 432 mm) jelly roll pan, plus a second pan of the same size or larger to insulate the first pan, if the bottom of the focaccia begins to brown too quickly.
Measure the water into a bowl, and whisk in the yeast, then 3 tbsp. (45 ml) oil. Measure the flour, 2 tsp. (10 ml) salt, and chopped or dried rosemary into a mixing bowl and stir well to combine. With a spatula or wooden spoon, stir the yeast mixture and the milk into the flour mixture until all the flour is evenly moistened, then beat vigorously for a minute. Cover the bowl with plastic wrap and allow the dough to rise until it has doubled in bulk, about 1 hour.
Peel and thinly slice the onions. Cook them, covered, in 3 tbsp. (45 ml) olive oil in a sauté pan for about 20 minutes, until they just begin to color slightly. Season the onions with salt, pepper, 1/2 tsp. (2 ml) oregano, and cool.
Spread 1-1/2 tbsp. (23 ml) of the oil on the baking pan. Turn the dough out of the bowl onto the pan. Pat and press it to fill the pan completely. If the dough resists, let it rest for a few minutes, then continue. Allow the dough to rise again until doubled in bulk, about an hour.
About 20 minutes before baking, set a rack at the lower third of the oven and preheat to 450ºF (230ºC).
Dimple the surface of the focaccia, using your fingertip to poke cavities in the dough at 2" (50.8 mm) intervals. Spread the onions and scatter chopped tomatoes on the risen focaccia. Immediately before baking, sprinkle the top of the focaccia with 2 or 3 tbsp. (30 - 45 ml) of such coarsely chopped fresh herbs as rosemary, thyme, or sage. Drizzle with 1-1/2 tbsp. (23 ml) of olive oil, rosemary sprigs, and kosher or coarse salt.
Bake the focaccia for about 25 minutes, until a deep golden color. Lift the side of the focaccia with a spatula or pancake turner to check the bottom about halfway through the baking time. If it is coloring too quickly, slide the pan onto another pan to insulate the bottom.
If you are serving immediately, slide the focaccia from the pan onto a cutting board. If you will be serving later, slide the focaccia off the pan to a rack to cool.
Serving: Cut narrow slices, or squares to split horizontally for sandwiches
Storage: Keep the focaccia loosely covered at room temperature if it will be served on the day it is made. For longer storage, wrap in plastic and freeze. Unwrap and reheat the focaccia on the pan used to bake it for about 7 minutes at 375ºF (190ºC).
Recipe By: Kitchenaid |
|
