Sunday, December 21, 2008

Focaccia, A Sunday Tradition

Pizza's inspiration came from focaccia, and so does mine. I find myself roaming the kitchen Sunday afternoons waiting to start up the Kitchen Aid. After many years this recipe has finally been perfected. For years I have been evading requests for my secret ingredient, but this is the season of giving, so here we go:


Focaccia

2 cups warm water

1 tablespoon dry yeast
1 tablespoon sugar

4-5 cups all-purpose flour
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon salt






Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add balsamic and olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Transfer to large bowl, lightly coat with olive oil, cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, take out and spread onto flour dusted cutting board until it fits into 11"x18"cookie sheet. Add whatever toppings you'd like, our favorites include: parmigiano cheese, onions, peppers, mushrooms, artichoke hearts, olives. Or, you can keep it simple with rosemary. Bake at 475 degrees for 12-15 minutes, or until golden brown. Let cool on a rack for 10 minutes, cut and enjoy!

4 comments:

  1. Now that's my kind of focaccia. Excellent recipe!

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  2. Hi Pam, Thanks so much,I know you will enjoy this one! Just write for any tips if needed.
    Chuck

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  3. this looks so delicious! I love focaccia!
    ...and yes you can add me to you're bloglist! Thank-you!
    Happy Holidays!!

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  4. Hi Ash, The Focaccia tastes all as good as it looks!!
    I am so glad you like. Also, by your acceptance to my bloglist makes me happy! Happy Holidays.
    Enjoy, Chuck

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