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I made focaccia again today, continuing with my tradition of never using the same recipe twice. This time the focaccia had the mouthfeel of a chewy baguette...not exactly right...but it was good anyway. I used the deliciously-erotic Kalamata olives V obtained from Greece for me. :)
Olive and Rosemary Focaccia
Oktoberfest beer just appeared in my local grocery store this week! Löwenbräu makes one of my favorite Oktoberfest beers. Part of the preparation for making this bread was, of course, pouring myself a glass.
Begin with the 2 cups of warm water in a large bowl. Sprinkle the yeast over the top. Add a pinch of sugar, stir and let stand about 10 minutes.
Add 4 cups of flour, a cup at a time, stirring after each addition. Continue adding flour until a dough forms.
Knead the dough on a floured surface until it is smooth and elastic, about 10 minutes. Form the dough into a ball.
Coat a large bowl with olive oil. Add the dough, turning to coat with oil. Cover with plastic wrap and let rise until doubled, about 1.5 hours.
Punch the dough down, knead into a ball and return to the bowl. Cover with the plastic wrap again and let it rise until doubled, about 30-45 minutes.
Coat a large baking sheet with about a tablespoon of olive oil. Punch the dough down, move it to the baking sheet and press it out with your fingertips to cover the sheet. Let it rest 10 minutes.
Then drizzle about 2 tablespoons of olive oil over the dough. Sprinkle the olives and chopped rosemary over as well. Let the dough rise, uncovered, until puffy, another 25 minutes or so.
Preheat your oven to 250 C (475 F). Press the dough all over with your fingertips. Sensual, isn't it? Dust it with a little coarse salt if you like. Bake the bread until it is brown and crusty, about 20 minutes.
Olive and Rosemary Focaccia
Oktoberfest beer just appeared in my local grocery store this week! Löwenbräu makes one of my favorite Oktoberfest beers. Part of the preparation for making this bread was, of course, pouring myself a glass.
Ingredients
2 cups warm water
2 teaspoons dry yeast
pinch of sugar
approx. 4 1/2 cups all purpose flour
2 teaspoons salt
3 tablespoons olive oil
23 Kalamata olives, pitted and halved
1 tablespoon chopped fresh rosemary
Begin with the 2 cups of warm water in a large bowl. Sprinkle the yeast over the top. Add a pinch of sugar, stir and let stand about 10 minutes.
Add 4 cups of flour, a cup at a time, stirring after each addition. Continue adding flour until a dough forms.
Knead the dough on a floured surface until it is smooth and elastic, about 10 minutes. Form the dough into a ball.
Coat a large bowl with olive oil. Add the dough, turning to coat with oil. Cover with plastic wrap and let rise until doubled, about 1.5 hours.
Punch the dough down, knead into a ball and return to the bowl. Cover with the plastic wrap again and let it rise until doubled, about 30-45 minutes.
Coat a large baking sheet with about a tablespoon of olive oil. Punch the dough down, move it to the baking sheet and press it out with your fingertips to cover the sheet. Let it rest 10 minutes.
Then drizzle about 2 tablespoons of olive oil over the dough. Sprinkle the olives and chopped rosemary over as well. Let the dough rise, uncovered, until puffy, another 25 minutes or so.
Preheat your oven to 250 C (475 F). Press the dough all over with your fingertips. Sensual, isn't it? Dust it with a little coarse salt if you like. Bake the bread until it is brown and crusty, about 20 minutes.
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1. make bread
2. study
3. make bread
4. study
5. bake bread
6. eat
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Mind if I add you to my friends list?
P.S. I dropped by after reading your
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