Doug's (And Everyone Else's ) Focaccia
What Goes In It:
1 package of fast-rising dry yeast
1 cup of warm (not too hot!!!) water
1 T. sugar
2-3 T. good olive oil
1/4 cup of vegetable oil
1/2 t. of salt (kosher is best)
2 and 3/4 cups of flour (unbleached is best)
4-5 cloves of garlic, crushed
olive oil for topping (to taste)
1 T. rosemary (whole or crushed in a mortar)for topping
1 T. or so of kosher salt for topping
sliced olives for topping
What to do:
Dissolve the yeast in warm water
Wait a couple of minutes, then add the sugar, olive oil, vegetable oil, and salt.
Wait a couple of minutes, then mix in the flour. Use a fork to incorporate it. You can do this in a glass mixing bowl or a wooden mixing bowl. I use both. Or if you have a Kitchen Aid mixer, use it.
Knead until the mixture is smooth
Let the dough rise twice in the bowl. Punch it down each time.
Get two baking sheets or big glass pans. Oil with olive oil. Split up the dough and press the dough to the edges. Let it rise again.
Brush the top with a mixture of crushed garlic and olive oil. Sprinke with crushed or whole rosemary and slice olives
Bake at about 375 degrees for 30 minutes or so, depending on your oven
You can mix sliced green and/or black olives (no pits) into the bread while kneading it, for a real treat.
Other Search Engines?
Elsewhere in the History Department's Home Page?
Top of the page
Department of History's Home Page
College of Arts and Sciences Home Page
Return to the ETSU Home Page
Last updated: The Ides of March, 2001