perfect focaccia

Focaccia

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One nice thing to do with some of your bread dough is to make focaccia. It’s simple, infinitely variable, and just plain tasty. Come along, we’ll show you how.

First up, you’ll need about a pound of your favorite bread dough. Maybe a pound and a half; if you don’t have a favorite, you might try the basic bread recipe we provide. Then you need a bit of imagination. What flavors do you like? Rosemary and Parmesan? Black pepper and Asiago? Rosemary and sea salt? Cheddar and Colby? Pretty much any spice and/or cheese can be incorporated into a nice focaccia. To make it concrete, we’ll describe rosemary and Parmesan focaccia.

Focaccia

Focaccia

Ingredients

  • 1 to 1 1/2 pounds bread dough
  • 1 to 1 1/2 tsp rosemary
  • 1 Tbs olive oil
  • 1/4 cup Parmesan cheese

Abbreviated Instructions

Preheat oven and baking stone to 450°F.

On a piece of parchment paper, using your hands, form a shape that’ll roughly match your pizza stone.

Drizzle with olive oil. Then smear it around to coat.

Sprinkle on rosemary and cheese.

Pop it on your stone and bake for 15 minutes.

http://scratchinit.halversen.com/2013/01/focaccia/

Ingredients:

  • 1 to 1 1/2 pounds bread dough
  • 1 to 1 1/2 tsp rosemary
  • 1 Tbs olive oil
  • 1/4 cup Parmesan cheese

Ingredient discussion:

Like almost everything that has only a few ingredients, use the best you can find and afford. After all, you’re worth it.

Procedure:

Preheat oven and baking stone to 450°F.

shaped dough
Shape the dough to match the shape of your stone.

Shape dough. On a piece of parchment paper and using your hands, form a shape that’ll roughly match your pizza stone. You want it to look rustic, so don’t fret over it. You might have to let it rest for 15 minutes and shape some more. Press you fingertips into the dough to make dents.

oiled dough
Drizzle on the olive oil and smear it around. Make dents in the dough.

Drizzle with olive oil. Then smear it around to coat. You’ll have little oil puddles, that’s great.

rosemary on focaccia
Sprinkle on whatever herbs and spices you think will be good, but not too much; it’s all balance.

Sprinkle on rosemary. Don’t use too much if your spice or herb is strong-flavored, like rosemary. You want a balance between the flavors of the bread, oil, herbs, and cheese.

focaccia with cheese
Sprinkle on a bit of cheese, not too much, but enough for flavor.

Sprinkle on cheese. Again, use a light hand, you’re not making cheese pizza. Think balance.

fresh focaccia
Focaccia fresh from the oven. What a treat!

Bake. Pop it on your stone and bake for 15 minutes.

perfect focaccia
Yum! What more can we say?

Enjoy. Wow, that looks good! We’re having it for lunch. Nothing like some home-scratched bread! Fivers, fivers, fivers!

 

Worth the trouble?

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