To baptize the food side of my blog, here’s one of my favorite new creations. I modified a recipe from Terri McCarrell’s recipe on Allrecipes.com. This focaccia is super easy to make (I used to be intimidated by breads) and yields a very impressive and delicious result!
Garlic Herb Parmesan Focaccia
1 3/4 cup whole wheat flour
1 cup all-purpose flour
1 tsp salt
1 tsp sugar
1 tbsp active dry yeast
1 tsp garlic powder
1 tsp fresh minced garlic
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp dried rosemary
1-2 tsps dried basil (I love basil, so I added extra)
1/2 tsp black pepper
1 tbsp olive oil, and then about 1/4 cup extra
1 cup warm water
a lot of grated Parmesan cheese
1. In a large bowl, stir together the flours, salt, sugar, yeast, garlic powder, oregano, thyme, rosemary, basil and black pepper. You can add more or less of each herb as you like- I added a lot of dried organic basil. Mix the dry ingredients together well. Add in 1 tbsp olive oil and warm water.
2. When the dough has become a pulled-together ball, dump out the whole bowl’s contents onto a floured surface. You will probably need to keep adding a little bit of flour at a time to keep it from sticking to the counter. Knead the dough until it’s smooth.
3. Oil the now-empty large bowl with some olive oil. Place the kneaded dough back in the bowl, and turn it over so oil gets on both sides. Cover with a damp cloth, and let rise in a warm place for 20 minutes. I like the top of my toaster oven.
4. After the 20 minutes are up, punch down the dough (it will have risen a little). This is the point where I added my minced garlic and kneaded it very well. Preheat the oven to 450 F (230 C). Lightly oil a baking tray and pull and flatten the dough into a rough rectangular shape. The dough will pull back a little bit, so don’t be afraid to push it down (that’s what she said… j/k). Around 1/2 inch thickness is pretty good.
5. Generously drizzle olive oil over the top of the focaccia. You can even put more dried herbs over the top. Sprinkle on an even layer of grated Parmesan cheese.
6. Bake for about 15 minutes. Flip the pan around midway through baking, and check for doneness after the 15 minutes are up. The top should be golden brown and the edges nice and toasty. I like to let the bread rest in the oven, turned off, for 5 minutes. Cut into squares or simply tear by hand and eat with a dunk of olive oil, some olive tapenade, or just plain.