Great and EASY foccacia recipe

[BNC]

Here is the ACTUAL recipe. I make some changes that I have listed below.

INGREDIENTS

* 1 1/2 cups bread flour
* 1 1/2 cups unbleached all-purpose flour
* 2 teaspoons salt
* 1 tablespoon white sugar
* 1 (.25 ounce) package instant yeast
* 1 1/3 cups warm water (110 degrees F/45 degrees C)
* 3 tablespoons extra virgin olive oil, divided
* 2 tablespoons chopped fresh rosemary
* 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a large bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
2. Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
3. Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.
4. Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.


CHANGES I Make:
I use 100% All Purpose Flour. I use Veggie Oil. I only let it rise once (not in the oven with the water either. I have used garlic salt in place of regular salt IN the dough. I have used an assortment of toppings/herbs.

I dont use instant yeast. I use regular active dry yeast.

This takes about 10 minutes to make the dough, 30 minutes to rise and 30 minutes to bake. We eat a full loaf (about the size of a traditional baking sheet) in one evening (just DH, dd and I, lol).

The dough freezes very well. It also makes great individual loafs.

I find it is faster to make this dough by hand than in my bread machine, but I have done both with success.

[kocho]

Sounds yummy!!!

[slwat7]

I made this tonight and it took all we had not to eat the whole thing! It is delicious!! I used the tastefully simple spinach and herb dip mix and parm cheese on top. It was so good and very easy. I only let it rise once as well. Thanks for this great recipe!

[Hands&Fire Pottery]

Going to try this, thanks!

[MamandÉlise&Muriel]

It's similar to my artisan bread recipe and it is out of this world. I have to try yours though. I love bread, sigh....

[angelika13]

grape focaccia