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.
- 1 to 1 1/2 pounds bread dough
- 1 to 1 1/2 tsp rosemary
- 1 Tbs olive oil
- 1/4 cup Parmesan cheese
Like almost everything that has only a few ingredients, use the best you can find and afford. After all, you’re worth it.
Preheat oven and baking stone to 450°F.
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.
Drizzle with olive oil. Then smear it around to coat. You’ll have little oil puddles, that’s great.
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.
Sprinkle on cheese. Again, use a light hand, you’re not making cheese pizza. Think balance.
Bake. Pop it on your stone and bake for 15 minutes.
Enjoy. Wow, that looks good! We’re having it for lunch. Nothing like some home-scratched bread! Fivers, fivers, fivers!