Sabtu, 15 Februari 2014
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SANDRAS BASIL ROSEMARY FOCACCIA BREAD HOMEMADE
Servings: (8 to 10)
Prep: 30 Mins. |
Cook: 20 Mins.
Posted by Sandra
INGREDIENTS
***Dough:
1-3/4 cups warm water
1 (4.25 oz. pkg.) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour, sifted
1 teaspoon fine-grain kosher salt,
1/2 cup olive oil
***Prep Dough for Baking:
1/4 cup olive oil
1/2 teaspoon organic dry rosemary
1/2 teaspoon organic dry basil
1/2 teaspoon medium-grain kosher salt
METHOD
To make the dough, combine the warm water, yeast and sugar in the bowl of a stand mixer, and let bloom for 8 minutes. Fit the stand mixer with the dough hook. Turn the mixer to low and slowly add one-third of the sifted flour, 1 teaspoon fine-grain kosher salt, 1/2 cup olive oil to the yeast mixture and allow to combine. Slowly add the remaining two-thirds of flour, and once the dough has come together; turn the mixer to medium low, scraping sides if need be - and knead for 8 minutes until dough becomes smooth and soft. Add a bit more flour if the dough is too sticky and tacky. Spray the inside of a large bowl with olive oil, and place dough in bowl; turning over once to coat. Cover with plastic wrap, and let rise in a warm and draft-free area (I do so in my oven, no heat, with just the light bulb on) until dough has doubled in size, about 1 hour and 15 minutes.
To prep the dough for baking, coat a baking sheet with half of the olive oil. Put the dough onto the baking sheet and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the other half of olive oil, and evenly sprinkle with rosemary and basil. Continue to stretch and spread the dough with your fingers to fit the pan. As you are doing so, spread your fingers in an outward motion and make finger holes all the way through the dough. (When the dough rises again it will look a bit craggy as it is supposed to). Place the prepped dough, covered, in a warm place, until it has doubled in size, about 1 hour and 15 minutes.
Preheat the oven to 375 degrees.
Sprinkle the top of focaccia with medium-grain kosher salt, and a light drizzling of olive oil. Bake until focaccia is golden brown, about 20 minutes. Remove from oven, and let it cool before cutting and serving. - Enjoy as is, or use the focaccia to make your favorite Italian-Style Sandwiches!
SANDRAS BASIL ROSEMARY FOCACCIA BREAD HOMEMADE
 |
| This is the basic recipe, and you can deviate to your hearts content with herbs, and even add cheeses, although no matter; its a perfect sandwich bread of all time... |
Prep: 30 Mins. |
Cook: 20 Mins.
Posted by Sandra
INGREDIENTS
***Dough:
1-3/4 cups warm water
1 (4.25 oz. pkg.) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour, sifted
1 teaspoon fine-grain kosher salt,
1/2 cup olive oil
***Prep Dough for Baking:
1/4 cup olive oil
1/2 teaspoon organic dry rosemary
1/2 teaspoon organic dry basil
1/2 teaspoon medium-grain kosher salt
METHOD
To make the dough, combine the warm water, yeast and sugar in the bowl of a stand mixer, and let bloom for 8 minutes. Fit the stand mixer with the dough hook. Turn the mixer to low and slowly add one-third of the sifted flour, 1 teaspoon fine-grain kosher salt, 1/2 cup olive oil to the yeast mixture and allow to combine. Slowly add the remaining two-thirds of flour, and once the dough has come together; turn the mixer to medium low, scraping sides if need be - and knead for 8 minutes until dough becomes smooth and soft. Add a bit more flour if the dough is too sticky and tacky. Spray the inside of a large bowl with olive oil, and place dough in bowl; turning over once to coat. Cover with plastic wrap, and let rise in a warm and draft-free area (I do so in my oven, no heat, with just the light bulb on) until dough has doubled in size, about 1 hour and 15 minutes.
To prep the dough for baking, coat a baking sheet with half of the olive oil. Put the dough onto the baking sheet and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the other half of olive oil, and evenly sprinkle with rosemary and basil. Continue to stretch and spread the dough with your fingers to fit the pan. As you are doing so, spread your fingers in an outward motion and make finger holes all the way through the dough. (When the dough rises again it will look a bit craggy as it is supposed to). Place the prepped dough, covered, in a warm place, until it has doubled in size, about 1 hour and 15 minutes.
Preheat the oven to 375 degrees.
Sprinkle the top of focaccia with medium-grain kosher salt, and a light drizzling of olive oil. Bake until focaccia is golden brown, about 20 minutes. Remove from oven, and let it cool before cutting and serving. - Enjoy as is, or use the focaccia to make your favorite Italian-Style Sandwiches!
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