8.14.2010

what kept me coming back to the kitchen again and again for just one more bite

herb focaccia


Friday I shuffled into the kitchen with intentions of making a couple loaves of french bread.  I dug out the french bread recipe a friend had emailed me a year ago (thanks, Kathy!) and got to work.  


I followed the recipe to a T but the dough ended up being quite thin and sticky even after adding in more flour than was called for.  After letting it rise twice and seeing that, yes, it was still runny, I decided to make focaccia with it.


While the unsightly blob sat rising again on parchment paper, I cut some thyme, basil and chives from the garden.  I mixed those herbs with olive oil, then generously slathered up the sticky dough, sprinkled on some sea salt, and baked it.  (Oh,how it smelled mouth-watering good).  And, TAH-DAH!, it was SO, so, SOOOO yummy!


I thought I'd share the recipe with you.  Yours may turn out like it should, firm and shapeable, but even if it doesn't, you can be sure to have a loaf of warm, tasty, foccacia-like goodness!

herb focaccia

Dissolve

1 packet of yeast
1 tablespoon sugar
2 teaspoons salt

in 2 cups warm water and let stand for 10 minutes.

Then stir in 4 cups of all-purpose flour (I used half white, half whole-wheat) and knead for 10 minutes (I used my KitchenAid with dough hook).  Add more flour if needed. :)

Spritz large bowl with cooking spray and let rise for 1-1/2 hours.  Punch down and let rise 30 minutes more.

Place dough on floured surface, make 4 pieces into balls and cover for 10 minutes.

Shape into baguettes, place them on parchment paper (on baking sheet or stone, of course), creased in between each loaf.  Cover and let rise an additional 40 minutes.

Preheat oven to 425 degrees and bake for 10-12 minutes.  Spritzing the loaf with water will create a crisper crust.

Enjoy!

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1 comment:

  1. nothing like hot, fresh from the oven bread!

    ReplyDelete

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