HI..... IVE BEEN ON A BREAD BAKING BINGE FOR THE LAST TWO DAYS. YESTERDAY I WANTED TO MAKE SOME FOCACCIA BREAD JUST THE WAY WE SEE IT IN ITALIAN RESTAURANTS.......I PULLED OUT THIS LOVELY RECIPE FROM MY BREAD MAKING BOOK AND IT CAME OUT SO GOOD.I MADE A LOVLY PESTO DIP TO GO WITH THIS BREAD .AND ......THERE I WAS IN MY ON LIL ITALIAN RESTAURANT.....IF YOU ENJOY BAKING BREAD,PLEASE GIVE THIS RECIPE A CHANCE...HERE GOES THE RECIPE
OLIVE AND ROSEMARY FOCACCIA BREAD
RATING 9/10
1)2 TSP ACTIVE DRY YEAST
2)1 TSP REG SUGAR
3) 3 CUPS FLOUR/ATTA
4)1 3/4 CUP LUKEWARM WATER
5)1 TSP SALT
6)3 TBLSP OLIVE OIL
7)3/4 TSP CHOPPED FRESH ROSEMARY OR 1/2 TSP DRIED
8)1/3 CUP KALMATA OLIVES PITTED AND CUT INTO CIRCLES
METHOD
1)START BY TAKING THE TEMP OF YOUR LUKEWARM WATER.IT SHOULD BE 45 DEGREES CENTIGRADE OR 110 DEGREES FAHRENHEIT.
2)IN A MEASURING CUP,PUT SUGAR.TAKE THE RIGHT TEMP OF WATER AND ADD YEAST TO 3/4 CUP WARM WATER.IT SHOULD START BUBBLING.NOW KEEP ASIDE THE WATER AND YEAST MIX FOR 10 MINS.NOW ADD TO SUGAR
3)ADD SALT AND ROSEMARY TO THE 3 CUPS FLOUR ND MIX WITH HANDS.ADD 1.5 TABLESPOON OLIVE OIL TO FLOUR.ADD SLICED OLIVES.MIX WITH HANDS.
4)NOW ADD THE YEAST MIX TO FLOUR ALONG WITH REST OF WATER,KNEAD TO MAKE A NICE DOUGH BALL USING FLOUR IF NEEDED.PUT 1 TABLESPOON MORE OLIVE OIL IN A BOWL AND RUB DOUGH BALL ALL OVER WITH THE OIL.CLING FILM THIS BOWL ALONG WITH DOUGH BALL.
5)KEEP IN A NICE WARM PLACE FOR 1 HOUR SO IT DOUBLES IN SIZE.TAKE OUT AND ROLL AND PUNCH ALL AIR OUT.ROLL AND PLACE IN A NICE PIZZA SHEET WITH HOLES. CLING FILM AGAIN AND KEEP IN WARM PLACE FOR 30 MINS.LET IT RISE FURTHER.NOW OPEN AND RUB 1 TABLESPOON OLIVE OIL(TO GET A NICE CRISPY FINISH) .USE FINGERS TO CREATE THE HOLES IN FOCACCIA AND DECORATE WITH BLACK OLIVES OR HERBS.
6)KEEP IN MIDDLE RACK OF OVEN AT 220 DEGREE CENTIGRADE FOR 35 TO 40 MINS.COOL 10 MINS BEFORE SERVING
PRINTER FRIENDLY RECIPE(OLIVE AND ROSEMARY FOCCACIA BREAD)
OLIVE AND ROSEMARY FOCACCIA BREAD
RATING 9/10
1)2 TSP ACTIVE DRY YEAST
2)1 TSP REG SUGAR
3) 3 CUPS FLOUR/ATTA
4)1 3/4 CUP LUKEWARM WATER
5)1 TSP SALT
6)3 TBLSP OLIVE OIL
7)3/4 TSP CHOPPED FRESH ROSEMARY OR 1/2 TSP DRIED
8)1/3 CUP KALMATA OLIVES PITTED AND CUT INTO CIRCLES
METHOD
1)START BY TAKING THE TEMP OF YOUR LUKEWARM WATER.IT SHOULD BE 45 DEGREES CENTIGRADE OR 110 DEGREES FAHRENHEIT.
2)IN A MEASURING CUP,PUT SUGAR.TAKE THE RIGHT TEMP OF WATER AND ADD YEAST TO 3/4 CUP WARM WATER.IT SHOULD START BUBBLING.NOW KEEP ASIDE THE WATER AND YEAST MIX FOR 10 MINS.NOW ADD TO SUGAR
3)ADD SALT AND ROSEMARY TO THE 3 CUPS FLOUR ND MIX WITH HANDS.ADD 1.5 TABLESPOON OLIVE OIL TO FLOUR.ADD SLICED OLIVES.MIX WITH HANDS.
4)NOW ADD THE YEAST MIX TO FLOUR ALONG WITH REST OF WATER,KNEAD TO MAKE A NICE DOUGH BALL USING FLOUR IF NEEDED.PUT 1 TABLESPOON MORE OLIVE OIL IN A BOWL AND RUB DOUGH BALL ALL OVER WITH THE OIL.CLING FILM THIS BOWL ALONG WITH DOUGH BALL.
5)KEEP IN A NICE WARM PLACE FOR 1 HOUR SO IT DOUBLES IN SIZE.TAKE OUT AND ROLL AND PUNCH ALL AIR OUT.ROLL AND PLACE IN A NICE PIZZA SHEET WITH HOLES. CLING FILM AGAIN AND KEEP IN WARM PLACE FOR 30 MINS.LET IT RISE FURTHER.NOW OPEN AND RUB 1 TABLESPOON OLIVE OIL(TO GET A NICE CRISPY FINISH) .USE FINGERS TO CREATE THE HOLES IN FOCACCIA AND DECORATE WITH BLACK OLIVES OR HERBS.
6)KEEP IN MIDDLE RACK OF OVEN AT 220 DEGREE CENTIGRADE FOR 35 TO 40 MINS.COOL 10 MINS BEFORE SERVING
PRINTER FRIENDLY RECIPE(OLIVE AND ROSEMARY FOCCACIA BREAD)
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