Monday, April 26, 2010
Focaccia Bread & Brechetta Topping
1-1/2 ts. OR 1-1/4 oz. pkg. of active dry yeast
2 ts. sugar
1-1/2 to 2 c. very warm water
2-1/2 c. all-purpose flour OR organic bread flour
1 c. whole wheat flour
2-1/2 ts. coarse sea salt OR Kosher salt
3 TB. extra virgin olive oil
Asiago OR parmesean cheese, freshly grated
Rosemary &/or other favorite herbs
~In your mixer or large bowl, place yeast & sugar with 1/2 c. of very warm water. Let stand unitl foamy - several minutes.
~Stir in the flours, salt & then add the olive oil & remaining warm water. Blend or mix until well combined.
~Turn onto a lightly floured work surface & knead until smooth & elastic.
~Transfer to an oiled bowl & coat all sides of the dough. Cover & let stand in a draft-free spot until doubled in size - about an hour.
~When doubled in size, pre-heat oven to 425*, then punch down dough & transfer to a lightly oiled or sprayed baking sheet, pat dough to fill sheet. Take handle end of wooden spoon or use your fingers, to push down on dough to make crevices that will be filled w/oil & toppings.
~Sprinkle w/salt, freshly grated Asiao or Parmesean cheese, rosemary &/or your favorite herbs. Let stand 15 minutes & then bake for 15-20 minutes.
~Cool on wire rack.
In a large bowl, take as many Roma tomates as you need, seed them, chop well. And a few chopped garlic cloves, chopped parsley, 8-10 fresh Basil leaves. Drizzle extra virgin olive oil on top, sprinkle w/sea salt & papper. Let stand in frig for one hour. Serve on warm focaccia.
**optional: also top w/goat cheese!
Blessings from Ohio...Kim<><