Focaccia 04/08/2009
 


This in one of the most versatile breads I know. It makes the best sandwiches, amazing cheese toast, a pretty darn good pizza dough not to mention good ol' table moppin' bread.  I made this loaf specifically to go with my Stewed Curried Beans.
Don't let the recipe fool you, this is a very easy bread to make.  It doesn't take all day and you barely need to knead it!  mmmm ... Rhymes.  Sorry

     -Recipe Link


Ok, to start, cook the cornmeal and mix the other water, flour and yeast.  Those are mah bean in the background. I don't know why but I have a southern accent in mah head as I am writing this.
Anyway, Once everything is mixed together, add the cooked cornmeal to the dough.  Don't worry about getting it perfect.  Since the mixture is already warm, there is no need for a long fermentation time.  Just let it sit for 10 - 30 minutes.



Slowly add the salt and remaining dough leaving out a half cup or so.  Turn out and knead for 5 10 minutes adding the extra flour as needed.  Place in a container, oil, cover and let rise for an hour.
Once risen, fold over a few times and shape into a disk on a pan, cover and let rise for a hour and a half.



Preheat oven to 450 degrees.
Before the loaf goes into the oven, dimple the surface with you finger or knuckle several times.  Drizzle with olive oil and sprinkle with kosher salt.  I slash mine but it is not really necessary or traditional.

Bake until internal temperature is 205 degrees, or 22ish minutes or so.
As always, allow to cool and enjoy.  Obviously I could not wait!

     -Click here for Recipe


 

    Baking Section

    I try to bake a loaf of bread a week, more if I receive requests.  This area probably won't have as many new posts as others on this site but anytime I try something new you can be sure I will bring it to you here.

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