Continuing the theme of cooking with what I harvested, I made Focaccia Bread for lunch. Fresh herbs, ripe tomatoes, and some shredded summer squash on herby-garlicky dough was delicious!
Focaccia Bread
- 5 1/2 c all-purpose flour
- 2 tsp salt
- 2 tsp white sugar
- 4 tsp active dry yeast
- 2 tbsp vegetable oil
- 2 c warm water (105-115 degrees)
Basic Toppings
- 4 tablespoons olive oil
- parmesan cheese (grated, not the nasty powdered kind)
This is the most basic version of the dough, to which you can add things to your heart’s delight, and top with whatever floats your boat.
Put the warm water, sugar, and yeast together in a large measuring cup. In the bowl, mix all the dry ingredients, and add any herbs and spices you wan tat this point. Don’t add too much “wet” stuff, like tomatoes or vegetables, save those for the toppings as they will throw off the moisture content of the dough. Mix in the yeast liquid and knead for 4-5 minutes, either by hand or in the kitchen aid.
Cut the dough into thirds and grease cookie sheets with olive oil. Oil your hands, and squish and pat the dough out until it is about a quarter inch thick. drizzle on more olive oil and put toppings on as desired. I used sliced ripe tomatoes, more fresh herbs, shredded summer squash and pamesan cheese because that was what I had on hand. Bake at 425 degrees for 20-25 mintues, or until the cheese is golden brown. I don’t use the cheese with a heavy hand – they aren’t pizza! Also, I don’t bother rising the dough for this recipe – this is a get-it-on-the -table recipe.
