There's just something about making your own bread that is so ultimately satisfying and wholesome...the smell of the dough, the way it rises, and of course, its taste when it's still warm - heaven.
This one's great to bring to any potluck because the toppings are already on it! From Company's Coming: Cooking At Home
Olive and Thyme Focaccia
2 1/4 cups flour
1/4 oz. instant yeast
1 tsp salt
1 1/2 tbsp chopped fresh thyme leaves
1/2 cup sliced, pitted black olives
1 cup warm water
2 tbsp olive oil
1 small onion, sliced thinly
1/3 cup fresh grated parmesan
2 tsp fresh thyme
1/2 tsp coarse salt
Combine first 5 ingredients in a large bowl. Add water and first amount of olive oil. Mix until soft dough forms (it will be sticky - I use lots of flour to keep it going). Turn onto lightly floured surface and knead for 5 minutes until smooth and elastic.
Grease and Flour a 11x17 inch baking sheet (square or round) press dough into the sheet so that it is nice and thin. It doesn't need to be perfect. Cover with wax paper and let stand in a cool oven (with light on) for 45 minutes, until doubled in bulk.
Take dough out of oven and press your finger into it randomly all over to make little indentations. Drizzle with 2nd amount of olive oil and sprinkle onion, thyme, parmesan, and sea salt. Bake at 475F or 240C for 25 minutes until golden. Allow to cool and slice into squares or wedges with a pizza cutter.
No comments:
Post a Comment