Sunday, July 17, 2011

Rosemary Focaccia Bread

Today I made one of my favorite breads from 'Veganomicon' by Isa Chandra Moskowitz and Terry Hope Romero. The first time I ever had focaccia bread was the second day I was in Rapallo Italy for my cousin's wedding and we had fresh focaccia for breakfast! It was so delicious, crusty, and warm. Since then my cousin has made it for us multiple times but when I found this recipe I fell in love.

Also since I just recently got a rosemary plant it was the perfect time to use some of my snippings. I hung up some rosemary out to dry over night while the bread was rising.

Ingredients include:
1 package active dry yeast
1 1/4 C warm water
3 T. olive oil
3 T. chopped rosemary
3 C all purpose flour
1 t. salt

ingredients I added on top:
extra rosemary
fresh cracked pepper
coarse sea salt
pressed garlic
olive oil
sliced onions

To start I mixed the yeast with the warm water in a large bowl. Then added the olive oil, rosemary, and pepper.

Then I added in the flour and kneaded to form a soft dough. Adding flour a tablespoon at a time until the dough was not sticky and then kneaded for 5 minutes. Next I put some olive oil in the original bowl and rolled the dough ball to coat. Covered the bowl with a dish towel and let it rise over night.

Once the dough had doubled in size I added a little more flour and kneaded the dough for a minute or two and rolled the dough out to a rectangle. I transfered the dough to a oiled baking sheet and poked holes in the dough with a fork and sprinkled it with extra rosemary, salt, onions, garlic, and olive oil

Then cover for another 20 minutes to let rise and preheat your oven to 350 degrees. Bake for 30 to 35 minutes until the bread is lightly brown and firm. Remove from oven and let cool 10 minutes before slicing. I enjoyed my focaccia bread with some sliced tomato, vegan mozzarella, and this new balsamic glaze I just got and it was delicious!


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