I don’t know if I’ve posted this recipe before, so what the heck.
Herbed Focaccia
2 ½ to 3 cups of flour, plus additional for kneading
½ cup whole wheat flour
2 tsp dry yeast
1 tsp dried rosemary
1 tsp salt
1 cup water
1 ½ tbsp olive oil
Dissolve the yeast in ¼ cup of the water and set aside. Combine the whole wheat flour and ½ cup of the all purpose flour, the salt, rosemary, water, olive oil and dissolved yeast. Stir to combine thoroughly. Add the flour a couple of handfuls at a time while stirring it in. Continue until you have a soft dough. Knead in the rest of the flour a handful at a time. Continue kneading until dough is smooth and elastic. Dough may still be a little tacky but that’s ok. Here’s where I depart from the recipe. Wash out the bowl and coat the bottom with a little olive oil. Put the dough back in the bowl, coat with the oil, cover the bowl with plastic wrap and put in a quiet place to rise. Let double in size, punch down and put to rise again until doubled. If you follow the recipe you then put the dough in a lightly greased 9x13 pan. Let rise until doubled again and use your fingers to make indentations in the dough. Brush the dough with a tablespoon of olive oil, and sprinkle a teaspoon of rosemary, black pepper and a little salt over the top. Bake in a preheated 400 degree oven for 20 to 30 minutes until nicely browned. Turn out on a rack to cool slightly and cut into 16 squares. That’s how the recipe says to do it. Here’s how I do it. Oh, and guess what? You can use cold water and set the bowl on the counter in any old place and the dough raises just about at fast as if you use warm water and put the bowl in a warm place.
The original recipe only calls for one raising but french type doughs can raise up to five times and you get a better texture and flavor.
Dad what always bringing home gadgets and unique cooking utensils. One was a cornbread pan.
As you can see, it isn't a non stick pan. Getting corn bread batter in the pan is no problem, but getting it out, well crumbs anyone? Ok, it's not that bad, but still messy. However, this little beauty makes great bread wedges.
And I'm just obessive enough to weigh out the dough, there's about three ounces of dough per roll and each one makes two servings. They go very well with one of my other projects. Love that crockpot. .
Really love that crockpot.
4 comments:
You weighed the dough? Haha. You are a bit obsessive, but you bake some great-looking bread. And is that ratatouille in that crock pot? Mmmmm.
I'll try this recipe as soon as you come over and clean my kitchen. Deal?
Hug,
Russ
I know where that urge to weigh out the dough comes from. Harkening back to your bakery roots, eh?
That thing looks like it might work for scones... Lisa :-]
It's hard to say which I enjoy more--your political rants or the odes to garden and kitchen. I guess it's the delightful combination that keeps me coming back. Great recipe and photos. How did we manage before crock pots and, at the other end of the spectrum, microwaves? Love them both. I just brought home an iron cornbread pan from my Dad's, hidden back in a cupboard, which features six corncob shaped impressions, kernels included, to pour the batter into. I'm anxious to try it out, but wonder if the results will pop right out and actually look like small cobs.
Counting down the days until Nov. 7th.
*debbi*
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