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I made this a while back.. oh, it is yummy. Well, I should say was instead of is....it WAS yummy ... because, of course, it was gone in a few days...
It is very easy no knead bread and tastes amazing.
If you are like me and want to watch it being made..go to Geoff's site and watch his video.. if you're good with just a recipe...here it is..from his site.
I use traditional dry yeast..so let that proof for 10 mins and then add the other liquids to it and then..the dry. I use my stand mixer instead of doing it by hand.
I add some grated cheese to the mixing dough as well as on top... add whatever you please. On the top this one has sautéed onions, sun dried tomatoes, also, crushed garlic and tiny sprigs of fresh Rosemary in olive oil and some cheddar grated on at the end. Oh, YUM! (and...have lots of paper towels on hand ..it is greasy to do..even though I use a small rubber bristled brush to brush on the oil... you still have to make indents with fingers)
Ingredients:
428g(2 3/4 cups + 1 1/2 tbsp, based on scooping packed flour into a 250ml cup) bread flour
340ml( 1 1/2 cups) lukewarm water
30ml(2 tbsp) olive oil, for the dough
30mll(2 tbsp) olive oil, for the pan
15ml(1 tbsp) olive oil to drizzle on top of the dough
8g(1 1/4 tsp) salt
2 tsp Italian seasoning
1 tsp mixed herbs
10g(3 tsp) instant yeast
28g(1/3 cup) cheddar cheese powder)or grated cheese
parmesan cheese for grating on the top of the dough, to taste
Method:
Place the flour, salt, cheese powder and Italian seasoning into a large bowl.
Mix around to combine.
Add the yeast into the warm water an stir around.
Add 2 tbsp olive oil into the water.
Add the water to the dry ingredients and used a dough whisk or a spoon to mix for two minutes until all is combined and a stretchy dough has formed(you can do this in a mixer too)
Place 2 tbsp oil into a 9×13 inch(24×33 cm) pan that has about 2 inch sides.
Brush the oil over the base and up the sides of the pan.
Place the dough into the pan and use oiled hands to press it levelly over the base.
Cover the pan with plastic wrap and leave to rise for an hour.
Preheat the oven to 190C/170C Fan/ 3575 F.
Drizzle some oil over the dough and use a hand to gently wipe it all over the surface.
Use the tips of the finger on one hand to make indentations all over the surface of the dough.
Sprinkle mixed herbs over the top.
Grate parmesan over the top too.
Bake in the over for 35 to 40 minutes until the focaccia is baked through and is nicely browned on top.
Remove from the oven and leave for a few minutes then transfer to a wire rack to cool completely.
This focaccia recipe is delicious! It's also versatile. Use it as sandwich bread, as a pizza base or on it's own as a perfect snack.
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I admit, I have been obsessing for years over perfecting my focaccia recipe. This is partially due to nostalgia for long days at the beach in Liguria and partially due to my 5 year old son’s love for all things Ligurian (which I view as a cosmic link to his Ligurian godmother).
I was ...
www.livingalifeincolour.com/the-surprising-secret-ingredi...