Foccacia Bread:)
Special Secret Recipe. Reveal to no one. Jokes. It’s adapted from Betty Crocker. (Thanks, Itzella ;)
2 ½ to 3 cups bread flour
1 tbsp dried rosemary leaves, crumbled
1 tbsp sugar
1 tsp salt
1 pkg active dry yeast (2 ¼ tsp)
5 tbsp olive oil, divided
1 cup very warm water
¼ cup grated parmesan cheese
Cornmeal
2 tbsp olive oil for dipping
1 tbsp balsamic vinegar for dipping
1. In KitchenAid bowl and with flat paddle, mix 1 cup of the flour, the rosemary, sugar, salt and yeast. Add 2 tbsp oil and the warm water. Beat with electric mixer on medium speed for 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft, switching to dough hook near the end.
2. Using dough hook, knead 5 to 8 minutes or until dough is smooth and springy. Grease large plate with shortening. Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven about 20 minutes or until dough has almost doubled in size. Dough is ready if indentations remain when touched.
3. Generously sprinkle a cookie sheet with cornmeal.
4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a 6 to 8 inch round (about 2” thick) piece on the cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in proofing oven about 10 minutes or until dough has doubled in size.
5. Remove plastic wrap. Gently make depressions about 2 inches apart in dough with fingers for a decorative surface. Carefully brush with 2 tbsp oil. Bake at 400 degrees for 12 minutes. Sprinkle cheese on top and bake an additional 5 minutes or until golden brown.
6. Serve with oil and vinegar in ramekin next to cut bread. (or whatever. pretty sure no college student owns a ramekin)
2 ½ to 3 cups bread flour
1 tbsp dried rosemary leaves, crumbled
1 tbsp sugar
1 tsp salt
1 pkg active dry yeast (2 ¼ tsp)
5 tbsp olive oil, divided
1 cup very warm water
¼ cup grated parmesan cheese
Cornmeal
2 tbsp olive oil for dipping
1 tbsp balsamic vinegar for dipping
1. In KitchenAid bowl and with flat paddle, mix 1 cup of the flour, the rosemary, sugar, salt and yeast. Add 2 tbsp oil and the warm water. Beat with electric mixer on medium speed for 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft, switching to dough hook near the end.
2. Using dough hook, knead 5 to 8 minutes or until dough is smooth and springy. Grease large plate with shortening. Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven about 20 minutes or until dough has almost doubled in size. Dough is ready if indentations remain when touched.
3. Generously sprinkle a cookie sheet with cornmeal.
4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a 6 to 8 inch round (about 2” thick) piece on the cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in proofing oven about 10 minutes or until dough has doubled in size.
5. Remove plastic wrap. Gently make depressions about 2 inches apart in dough with fingers for a decorative surface. Carefully brush with 2 tbsp oil. Bake at 400 degrees for 12 minutes. Sprinkle cheese on top and bake an additional 5 minutes or until golden brown.
6. Serve with oil and vinegar in ramekin next to cut bread. (or whatever. pretty sure no college student owns a ramekin)
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