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yeast bread - focaccia, Italian

t=teaspoon T=tablespoon + -=more or less

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Focaccia Bread

Wonderfully Italian! An uncomplicated bread for appetizers or, as I like to also use it, as a base for my Fresh Tomatoes on Focaccia Base.

makes 1 round or oval loaf

bake at 220 °

1 package dried yeast

180 ml. warm water

1 t. sugar

60 ml. olive oil

1 t. salt

(or 3/4 t. sea salt)

375 g. flour

herbs:

1 t. dried rosemary

1 t. herbs of the provence

2 t. parmesan

or:

1-1/2 to 2 T. fresh

chopped rosemary

or:

2 T. fresh chopped sage

Dissolve the yeast and the sugar in 100 ml. of the warm water and let stand until foamy (10-15 min.) In a large bowl, mix the flour with the salt and remove about a fourth or so to another bowl. Mix together the remaining warm water with the oil and stir into the yeast mixture. Pour this into the second bowl of flour.

Beat with a spoon (or hand mixer) until a thick batter forms and blisters seem to appear. This indicates that the gluten is developing. Pour into the first bowl of flour and stir with a wooden spoon until absorbed.

Remove to a lightly floured board and knead 8-10 minutes or until smooth. This bread has only one rising. Let rise until doubled, about 1-1/2 hours. Punch down, place on an oiled baking sheet and form a round or an oval.

Using a kitchen machine with kneading hook(s): place the main body of flour in the bowl of the mixer, stir in the yeast mixture a little then allow the machine to run with the kneading hooks. Allow the machine to knead the bread well for about 4 minutes or so. This bread is not fussy. Let rise until doubled, about 1-1/2 hours. Punch down, place on an oiled baking sheet and form a round or an oval.

Brush the top with olive oil and use your fingers to dimple the surface in 10 to 12 places. Sprinkle with the rosemary and a little coarse salt if you like.

Now heat the oven to 220° while your bread reasts. Bake for 20 minutes or until a lovely pale golden colour!

note: The first herb combination is my own variation. Flatten the dough to a finger’s width, sprinkle with the herbs and grated cheese. Roll up, tuck the ends under and shape into round loaf. Flatten slightly, brush with olive oil and dimple in several places. If desired, sprinkle with a little of the herb and coarse salt.

Variation: knead sage into the dough and after shaping, sprinkle with finely grated parmesan cheese. You can also make a plain focaccia and sprinkle a variety of toppings over - sliced black olives, thin slices of tomato, zucchini or onion. I have made small rolls of this dough, patted slightly and brushed with garlic olive oil before baking. Wonderful with appetizers

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