My wedding invitations came today! I can’t wait to send them out, but I have to wait another month. I will probably need that much time to address them all (I am handwriting everything out). In the meantime, I have to study for my therapeutics oral exam which is next week, and after that what seems like midterm after midterm and then a 2 hour oral exam in mid-May. Is it summer yet?!
This afternoon I made this rosemary and Parmesan cheese focaccia. I cut it into thin strips and dipped them into sundried tomato marinara sauce-YUM! This bread recipe is one of the fastest I have tried before. This makes a great appetizer or sandwich bread.
Recipe adapted from Tyler Florence “Fabulous Focaccia” from the Food Network, 2001.
|Herb & Cheese Focaccia||
- 2 tsp rapid-rising dry yeast
- 1 cup warm water
- 2 tbsp sugar
- 3 3/4 cups all-purpose flour
- 1/2 tbsp coarse salt
- 1/4 cup olive oil
- 2 tbsp olive oil
- 1/2 onion, minced
- 2 garlic cloves, minced
- 2 tbsp rosemary
- 1/4 cup fresh shredded Parmesan cheese
- Black pepper
- In a standalone mixer fitted with a dough hook, add the yeast, warm water and sugar.
- Let stand for 7 minutes to proof (should look foamy).
- Add salt and 1 cup of flour and mix on low speed.
- Pour in 1/4 cup olive oil.
- Add flour 1 cup at a time until finished. May need to stop and start again while adding the flour.
- Increase the speed to medium and mix until the dough is smooth and elastic, about 10 minutes.
- Turn the dough out onto a cutting board and fold over itself a few times. Place dough ball in an oiled bowl, and cover with a damp towel.
- Let rise in a warm place until doubled in size, about 45 minutes.
- Grease a baking sheet with a little olive oil and sprinkle corn meal on top.
- Roll and stretch the dough on a cutting board out to an oblong shape about 1/2-inch thick. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/foccacia1.jpg” /]
- Lay the flattened dough on the baking sheet and cover with the towel.
- Let rest for 15 minutes.
- In the meantime, add olive oil to a small saucepan and add the onion, then garlic.
- Simmer over low heat for 10 minutes until the onions caramelize. Preheat oven to 400 degrees F.
- Uncover the dough and dimple with your fingertips. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/focaccia2.jpg” /]
- Brush the surface with olive oil and add onions, garlic, rosemary, Parmesan cheese, and salt and pepper as desired. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/focaccia3.jpg” /]
- Bake on the bottom rack for 20 minutes (should be turning golden brown on edges).
- Let cool 5 minutes, then cut on a cutting board and serve warm. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/focaccia4.jpg” /] [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/focaccia9.jpg” /] [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/04/focaccia5.jpg” /]
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