Monday, August 18, 2008

Foccacia with bruschetta


This is like the perfect summer food. Ever. This summer has been weird in the fact that I haven't baked that much bread. So with a couple extra hours to blow, I make focaccia from the bread bible. This bread was pretty easy except for a couple things. First off, I needed to add more flour and some vital wheat gluten to get the dough to form a loose ball. this is like the most wet dough in the whole book. You have to beat it for 20 min (thank you Mr bread machine). It is supposed to develop the gluten structure so it can develop bigger holes or something like that. So after that, your basically home free. You let it rise for 4 hours! It gets so bubbly! Mine like quadrupled in size.But all of your hard work will yield amazing results. I would definitly make this bread again and again because of how great it turned out. There were huge holes in it, and it had a really nice crisp crust. Paired with bruschetta. . .perfect.

Bruschetta

  • Three large ripe tomatoes
  • 1 tsp dried oregano
  • a couple of leaves of basil, chopped
  • 2-3 tbs olive oil
  • 1/4 cup Parmesan cheese
  • salt and pepper to taste
Cut the tomatoes in half and scoop out the nasty seeds. Fine dice the tomatoes and combine with the oregano, basil, oil, cheese, salt, and pepper.


Focaccia
The bread Bible, with adaptations

  • 3 cups unbleached flour
  • 2 tsp vital wheat gluten (if you dont have this, you can substitute with more flour)
  • 1/2 tsp yeast
  • 2 cups minus 2 tbs water
  • 3/4 tsp sugar
  • 3/4 tsp salt
  • 2 tbs plus 2 tsp olive oil divided
  • 1/2 tsp dried rosemary
  • 1/4 tsp sea salt
In a mixer, combine 1 3/4 cup flour, yeast, and water. Mix until dough just comes together. Beat dough for 20 min on med untill it is transformed into a shiny ball. If that didn't happen to you, like it didnt for me, add the 1/4 cup of flour and 2 tsp vital wheat gluten. Keep beating till a very loose ball sorta forms.

Scrape into an oiled bowl and let rise for 4 hours, or at least until it is doubled.

Cover a sheet pan with a tbs of oil. Pour dough onto the sheet and stretch the dough as much as you can w/o tearing it. If the dough is being difficult, let it rest for 10 min.

Cover pan with greased plastic wrap, and let rise untill 1 1/2 the original volume, about 1 hour.

Preheat the oven to 475 degrees.

Uncover the dough and sprinkle with remaining olive oil, rosemary, and salt. Place on bottom rack of the oven and bake for 12-13 min until golden brown

Enjoy!

15 comments:

Sharon said...

This weekend, I ate waaay too much foccacia at one of our favorite restaurants. Probably a basket and a half. Needless to say, I love this stuff. I've got to try yours out!

The Cooking Lady said...

I think I ma in love...yes, I openly admit that I love food.

I can't wait to try this, but I may be a bit lazy and purchase the bread. I am not baking bread for a while due to extensive back surgery. But yummo!!!

giz said...

Really great photography. If that foccacio was sitting in front of me right now with the bruschetta to go with it - I'm guaranteed a 2 lb weight gain.

Mochachocolata Rita said...

oh gosh...your hard work really paid off! that looks like the best summer food ever!

RecipeGirl said...

This looks pretty yummers. You're so talented at making breads!

didally said...

I've been putting off baking focaccia for the longest time. I always put it off because of the long proofing time. Love how you paired it with bruschetta.

Elle said...

Jessy, it sounds wonderful! I'm definitely going to try this one!

noble pig said...

Wow, four hours? Beautiful, I need to try it.

Nina's Kitchen (Nina Timm) said...

Do you think I can have this for breakfast 'cause I am starving all of a sudden!!!!

pinknest said...

mmmm that does look yummy and refreshing!

Maria said...

I love this stuff! I want some now!

Lori Lynn said...

Hi Jessy - that certainly is a perfect looking summer snack. Serve that foccacia & bruschetta with a nice green salad, and for me it would be hard to beat as a summertime lunch.

Nick said...

I love bruschetta! When I was in Italy, we would make that every night at eat it for dinner. Always added some chopped up fresh mozz too. Fresh homemade foaccia too though, that sounds deadly!

alexandra's kitchen said...

there is nothing like tomato bruschetta in the summer. even better on homemade bread. this is a real treat!

Parker said...

Very nice looking bread... just love bruchetta.