Written by adam on Jan 30, 2007
Olive Oil and Rosemary Focaccia
Filed Under: Recipes
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The breaducation continues this week with a little bit of Foccaccia, which is quite possibly the best bread name of all. This particular Focaccia is a version that is based on Jamie Oliver's basic bread recipe. After the dough has risen, pound the dough out and cut into 2 or 4 pieces, depending on how small you want the focaccia. You roll out the dough really flat and then drizzle with your choice of olive oil spread.
Taking my own advice, I used a large bowl to mix the dough instead of making a disastrous well of flour on my countertop. Not only did the bowl method work well, there was no mess, and no fuss. The dough mixed well with my hands and transferred easily to the countertop when it was time to knead.
I had a lot more fun making this focaccia because it was a hell of a lot easier. Not only because I had at least one bread-making under my belt, but because the final stage was easy and quick.
Focaccia does not take long to bake, and the preparation procedure is kind of fun. You poke it with your fingers, which lets the olive oil mixutre seep down inside.
Responses to "Olive Oil and Rosemary Focaccia" ...
Adam, that looks great... No mixer, just your hands? I've thought about trying one of these, but I've been doing the crusty bread thing for a couple of weeks. How was the taste?
I used a spoon to slowly incorporate the liquid, but did most of the work with my hands.
The taste was unbelievable.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my