Tuesday, March 13, 2012
I've made this bread twice in one week and we are still talking about how much we loved it. I've piled on the cheese,added different spices,plan on piling roasted peppers and mushrooms on top and I'm trying to work it in again for another meal this week!
Thats how awesome this bread is. It's chewy,easy,tastes awesome..it's NO KNEAD, you can switch it up in any way you like, make a big salad to go along with it and you've got a cheap meal..did I mention it's NO KNEAD?? I promise you that this is one of the easiest yeast recipes to tackle.
I live in a more humid climate and noticed when I was supposed to go and poke the holes in the dough that mine was more of a "wet dough". The second time I made the recipe I made sure not to add anymore flour to the recipe because we loved it just the way it was. I also allowed the second rising of the dough to go on longer. I was able to get a really puffy chewy focaccia that actually allowed me to split it in half and make sandwiches out of it. So no matter if you get the puffy focaccia or the thinner focaccia it's all a win win here.
Spicy Italian Focaccia
3-1/4 cups All-purpose Flour
1 envelope Rapid Rise Yeast ( 2-1/4 tsp.)
1 TBS Sugar
1 tsp. Salt
3-4 TBS Olive Oil,divided
1-2/3 cup Warm Water
2 TBS Grated Parmesan Cheese
1/2 tsp. Basil
1/2 tsp. Oregano
1/2 tsp. Thyme
1/4 tso. Garlic Salt
1/2-3/4 tsp. Dried Onion
1/2 tsp. Red Pepper Flakes,optional
In a large bowl, add flour, sugar, salt and yeast. While mixing, slowly pour in 2 tablespoons olive oil and warm water. Mix until all ingredients are well combined. Transfer dough to a well greased 13x9 inch pan. Spread out dough with a rubber spatula. Cover and let rise for 30 mins in a warm spot ** Make sure your plastic wrap has been lightly sprayed with nonstick spray so that the dough doesn't stick onto it** ( When it's to cold to leave dough out to rise, I like to pre heat my oven on a low setting and then turn it off right before I place the dough in there to rise).
In a small bowl, combine seasonings and cheese. Set aside.
After the first rise, poke holes in the dough with either lightly floured fingertips or a greased woodspoon handle. Drizzle with remaining 1-2 tablespoons olive oil. Sprinkles spice and cheese mixture evenly over the top. Allow dough to rise again for 15 mins ( I bumbed it up to 30 mins).
Preheat oven to 375 or 190 and bake for 30 minutes or until lightly golden brown. Allow to cool on a wire rack for 5-10 mins.
** Again you can add in more cheese,add spices to the dough itself and top it wih additional ingredients**
Yield: 1-13x9 Focaccia
Source: Baked by Rachel