Monday, January 11, 2010

Sunday Night Recipe: Herb and Cheese Focaccia

Like its predecessor, this recipe was also shamelessly hoarked from -- although I did make a few tweaks this time, so it's not straight-up stealing. I made this bread for my mom for Christmas; she described it as "like eating a spaghetti dinner in bread form."

Herb and Cheese Focaccia

In a large bowl, mix

2 3/4 c. flour
1 t. salt
1 t. sugar
1 T. yeast
1 t. each garlic powder, oregano and thyme
1/2 t. basil
pinch black pepper
1 T. olive oil
1 c. warm water (120-130 degrees F.)

Mix into a dough and knead for about 10 minutes on a floured board. Cover and let rise for 20 minutes (if your house is cold, I recommend turning the oven to 150 for a minute or two and putting the dough on the center rack). After rising, preheat oven to 450 degrees F. Punch down dough and pat into a 1/2"-thick rectangle on a greased baking sheet. Brush with olive oil and cover with grated mozzarella and romano cheese, then bake for about 15 minutes. Enjoy!

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