Just like the fantastic Banana Poppy Seed Bread (with fancy pants orange zest!) that Pipkin baked a couple weeks ago, this bread requires no kneading. Just prep your pan, mix the dough ingredients together, and let the yeast do its magic. You'll get the best flavored results from long, slow fermentation (rising) at an ambient temperature of 70 to 80 degrees Fahrenheit. Then poke some holes in the puffy, pillowy dough, drizzle some oil and sprinkle on some herbs and bake!
Print the recipe here.
Italian Herb Focaccia
Ingredients:
1 1/2 cups warm water (105 - 115 degrees Fahrenheit)
3 Tbsp EVOO
1 1/4 tsp salt
3 1/2 cups unbleached all-purpose flour
1 Tbsp instant yeast
1/4 cup Vermont cheese powder (Clover likes Cabot Cheddar Shake Cheese)
2 to 3 Tbsp EVOO for drizzling
Dried Italian herbs for sprinkling (Oregano, Rosemary, Thyme, Basil)
Preparation:
Prep a 9" x 13" pan by lightly greasing and then drizzling olive oil in the bottom of the pan. Don't be shy with the olive oil. You'll get a nice crust bottom!
Dough, pre-rise |
Clover's focaccia dance is dedicated to Miss Maggie Whalebutt |
Drizzle the top with a little olive oil and sprinkle generously with dried Italian herbs. Bake until the bread is golden brown, about 35 - 40 minutes.
Drizzled with oil and sprinkled with herbs. Ready for the oven! |
Remove from the oven and allow to cool 5 minutes, then turn it out onto a cooling rack. Serve warm or at room temperature, on its own or slice it up and make yourself a veggie sandwich with avocado, cheese, lettuce, tomato, onion and mustard. Yum!
Yield: about 12 slices
Recipe: Adapted from King Arthur Flour
I've never made focaccia, but this definitely seems like a recipe I have to try! Thanks for sharing, and thank you for using Cabot Cheddar Shake!
ReplyDelete~Jacquelyn