Wednesday, December 31, 2008

Foccacia Bread


1/4 cup olive oil
2 minced garlic cloves
shaved or grated parmesan cheese*
a pinch of parsley, basil, oregano*

Make your dough. I'm usually in a hurry when I make this bread so use this:

When I have more time, I'll post the homemade recipe for herb bread.

Make the dough in a bread machine or by hand, but use 3/4 cup water instead of 1 cup. Otherwise the dough will be too sticky to work with. I have found this also works better if I only let the dough rise once.

To the olive oil, add the garlic and herbs, if desired. (With the herbs in the bread, it isn't necessary. But if you like extra, add dried or fresh to the oil.) Let sit until the dough is ready. Dough is ready when it stays indented after pressing with finger.

Brush baking stone with a bit of plain olive oil to keep bread from sticking. Iif you don't have a stone, a regular pan will probably work.) Roll dough onto rectangular cooking stone or a pizza stone can be used.

After rolling, let rest 5 minutes. Make depressions with your fingers over the entire surface.

Generously brush with olive oil, making sure to get the bits of garlic onto the bread. (I save a little oil out to brush on afterwards.) Top with parmesan cheese, if desired. Bake at 375 degrees for 15 minutes, or until top is golden brown. Drizzle or brush on remaining oil. Enjoy!

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