Visiting Italy

Sunday dinner was a trip to Italy, one of my favorite travel destinations. I've been lucky to visit twice, once with my husband on our honeymoon. I can't hardly wait until we take Mini Me someday. For dinner I made a delicious variation on lasagna, chicken and mushroom filling with bechemel sauce, and my favorite focaccia bread.

I love baking bread. It's so much better than store bought. My recipe is from an old Frugal Gourmet cookbook (Jeff Smith), the best I've tried thus far.

Focaccia

• 2 packages dry yeast
• 1 c. warm water (not hot, very warm!)
• 3 c. all-purpose flour
• 1/4 c. olive oil, plus extra
• 1 t. sugar
• 1 t. salt
• topping of your choice***

*** Use what you like! Coarse salt, finely chopped garlic, chopped fresh herbs, thinly sliced tomato, kalamata olives, freshly ground pepper, anything goes!

Start by proofing the yeast. In a large bowl add the warm water, yeast and sugar. Give it a stir and let it sit for 5 minutes or so. The yeast will start working, you'll have a foamy, bubbly layer on top. (I'm impatient so I use the rapid rise yeast variety, but either type will work just fine.)

Add the flour, 1/4 c. oil and salt. Stir until well combined. Knead the dough on your work surface for about 5 minutes, until it is smooth and elastic. Add a smidgen of oil to the bowl, use it to coat the sides, then add the dough. Cover with plastic wrap and a towel. Place it in a warm spot and let rise. My rapid rise yeast version takes about an hour.

When it's doubled, punch the dough down and knead for 1-2 minutes. The original recipe calls for a 9x13 pan but I prefer a thicker bread so I use a 10x10" pan. Just go with what you've got on hand. Add 1-2 tablespoons of olive oil to the pan. Begin to stretch the dough and place it in the pan. You'll need to work with it, pressing and stretching, until it fits. If the dough isn't cooperating give it a minute to rest. The gluten will relax and it will be easier to work with. Cover with a towel and let rise until double.

Now comes the fun part.Toppings! I used what I had on hand, coarse salt, garlic, fresh thyme and sage, half a yellow tomato and of course, more olive oil.

After the second rise drizzle 1-2 tablespoons of olive oil top. I know, lots of olive oil here but you just can't have this bread without it! Next, using your fingertips punch holes throughout the dough, making craters. 

Then I sprinkled coarse salt on the whole loaf. On just half I added the garlic, tomato and herbs. I punched down that half again, just a bit, to get the tomatoes to sink in.

Let the dough rest another 10 minutes, then bake at 370 degrees until lightly browned. The 9x13" pan will take roughly 20-25 minutes. Then just cut, serve and enjoy! If you make a thicker bread you can slice it in half and use it for sandwiches, very yummy! I served mine with, what else, more olive oil, flavored with a good balsamic vinegar, salt & pepper and fresh herbs.

Hope you enjoy this recipe as much as I do!

 

Comments

[Sarah]

Yummy! My mouth is watering! :)