Rosemary and Olive No Knead Focaccia Bread
Feb 4, 2021 21:30:38 GMT -5
karitx and vaporvac like this
Post by Chuckie on Feb 4, 2021 21:30:38 GMT -5
OK, SOMEHOW I got subscribed to this gal's blog, and she loves me SO much, she emails me another recipe DAILY!!! Most I discard, this one intrigued me: theviewfromgreatisland.com/rosemary-and-olive-no-knead-focaccia-bread-recipe/#wprm-recipe-container-90842
Well, I had ANOTHER focaccia bread recipe from a local resident of Italian descent, and I edited/combined them and ad-libbed the rest. I'll type out what I did below, PLUS a "delay" mechanism I used, as Monkey was on her work run for the car dealership to Topeka, doing the weekly car title work.
Methinks this would be GREAT for Super Bowl parties too!!!
Chuckie's Focaccia Bread Variation
2 1/4 tsp dry yeast
2 cups warm water
1.5 tsp garlic powder
2 TBS minced garlic
1+ tsp salt (original called for TWO, thought too salty meself!)
4 cups flour
fresh rosemary leaves (I only had DRIED, shook over top B4 baking)
weak 1/4 cup or so GOOD olive oil
Options: (the sky's the LIMIT here!!)
4 oz tin of diced green chilies
8 to 12 cherry tomatoes halved, old tired ones are FINE, that's what I used up!4 mini portabella mushrooms, sliced VERY thin
1/4 cup or so pitted kalamata olives
1/4 cup bleu cheese crumbles
3 or 4 shakes of Everything But the Bagel seed shaker (basically just a mix of seeds, like they use on bagels. Aldi's sells it. Again, this is an OPTION)
Mix the yeast and the warm water in a large bowl. Stir in the salt, minced & garlic powder, salt and 2 cups of the flour. Mix into a soft sticky dough. Add the remaining 2 cups of flour and mix well, the dough will still be somewhat sticky and shaggy. (I used Kitchenaid for the mixing part)
Oil a clean, warm bowl and transfer the dough to the oiled bowl. Cover with a tea towel--dampened in hot H20--and let sit in a warm spot for 40 minutes. I put mine in our proofing box, but I used to just set on top of thermowell and cover with said tea towel to rise. IF you're gonna cook IMMEDIATELY, preheat oven to 425 @ near the end of rising stage.
Turn the risen dough out onto an oiled about 13x18 airbake cookie sheet. Press it out gently into a rectangular. I lightly oiled my hands w/olive oil to accomplish this, leave "finger dimples" in. Spatula the green chilies over the dough, and place the olives, mushrooms, tomatoes, bleu cheese and any thing ELSE you want to put on top. Sprinkle with rosemary & bagel seasoning. Drizzle w/the high dollar olive oil.
Now, HERE'S where I did the lazy mode--I sprayed a sheet of Saran Wrap w/cooking oil, placed oiled side down on ready-to-bake-already-topped focaccia, and put in the icebox, as I had a VERY important appointment to make! (meeting Monkey for cocktails). Bread was in the refrigerator maybe 2 hours? I had errands to run before I met her, just saying. If you DON'T wanna delay the cooking time, just put risen bread after topping/drizzling in hot Chambers, as NO second rising is necessary, and follow the baking instructions below.
Place pan back in proofing box or on top thermowell lid while you preheat the oven. Remove plastic wrap after oven is warm & bread dough/pan have returned to room temp, approximately 20 minutes?--NOT rocket science! Bake 20 to 25 minutes until lightly browned. Turn pan 1/2 way through, if the back of your Chambers is as hot as ours is. Ours took every bit of THIRTY FIVE minutes to brown nicely.
Remove from oven, let set on cooling rack a few minutes before slicing. Slice & serve hot, sprinkled with grated Parmesan. Purty TASTY!!
CHEERS!
Chuckie