Focaccia-Revisited
by Jessey Schaudt
After baking a few different kinds of bread, just for fun to be honest, I had the task of finding something to do with my little creations. For the focaccia I decided to do something with an Italian flare, and top it with yummies such as cheese, grape tomatoes, olive oil, and white beans. The result was delicious, and I will most likely make this again soon. This would make a good appetizer or maybe even a small lunch.
Focaccia with White Beans and Tomatoes
Ingredients:
extra virgin olive oil grape tomatoes
can cannelini beans red onion
garlic mozzarella cheese, sliced
parmesan cheese salt and pepper
focaccia bread
Start a small saucepan on medium heat, 1/4 cup extra virgin olive oil with a handful of grape tomatoes (about ten or so), sea salt, and pepper. Turn down to medium low when the tomatoes begin to burst, and allow them to poach and infuse the oil with all their flavor.
In a separate pan, pour a tablespoon of the oil from the tomatoes and turn onto medium. Add half a red onion and a little salt. I am so impatient with my onions, I let them caramelize slightly, but if you can manage to wait, your result with be even sweeter.
Back to the tomato pan, add one can of rinsed cannelini beans, or white kidney beans, and one peeled garlic clove. Stir and allow to heat thru. Remove garlic clove before serving.
Take focaccia bread and cut in half. Then slice it into two thinner pieces. Place each thin piece of bread on a baking sheet. Preheat oven to 350 degrees F. Layer the bread with slices of fresh mozzarella, onions, bean and tomato mixture, and grated parmesan.
Heat in the oven until the mozzarella cheese is melted, about 7 minutes. When done, slice the pieces in half and finish with a light drizzle of olive oil, and a sprinkle of salt and pepper.
Serves 4
(September 27, 2011)
Baking Bread- Focaccia!
by Jessey Schaudt
Over the weekend I decided to play with some baking, which is something I really don’t do that often. I’m very impatient, and I find baking doesn’t allow for much creativity. I’m hoping to find a few basics that I can dress up and make my own, but until then I want to share my new knowledge.
First, I made herbed focaccia bread with thyme and oregano. I got the recipe from a book about herbs I bought years ago. Making bread is surprisingly simple, it just takes a little time, and definitely makes a big mess! The recipe is as follows:
Serves six:
2 2/3 cups unbleached white bread flour, plus extra for dusting
1 envelope active dry yeast
1 1/2 tsp salt
1/2 tsp sugar
1 1/4 cups hand hot water
3 tbs extra virgin olive oil, plus extra for greasing
4 tbs finely chopped fresh herbs
sea salt, for sprinkling
Combine flour, yeast, salt, and sugar in a bowl and make a well in the center. Gradually stir in most of the water and 2tbs of the olive oil to make a dough. Gradually add remaining water, if necessary, drawing in all the flour.
Turn out onto a lightly floured counter and knead. Transfer to a bowl and lightly knead in the herbs for ten minutes until soft, but not sticky. Wash the bowl and lightly coat with olive oil.
Shape dough ball, place in the bowl, then turn the ball over. Cover tightly with a dish towel and set aside in a warm place to rise until the dough has doubled in size. Sprinkle polenta (I used cornmeal) over your baking sheet.
Turn dough onto lightly floured counter and knead lightly. Cover with upturned bowl and let stand for ten minutes. Roll out and pat the dough into a 10″ circle, 1/2-1 inch thick. Carefully transfer to baking sheet (If you get tears just knead the spots back together). Cover with dishtowel and allow to rise for 15 more minutes. Preheat your oven to 450 degrees F.
Drizzle the rest of the oil on top of the bread and use your finger to poke indentations into the bread (this will keep the bread flat). Sprinkle with sea salt. Heat in oven for 15 minutes or until golden brown on top.
(Recipe from The Herb Bible, Barnes and Noble Publishing, 2006)
You can use this bread for sandwiches, paninis, pizza, or for dipping. (September 26, 2011)
