Today is my first blog and my first attempt at cooking focccacia bread...I have taken pictures of what I did so lets get this going. Told my dear husband that he will be eating healthier starting today...
Foccacia Dinner Bread
Ingredients:
Topping:
2 green onions
2 cups yellow or red cherry tomatoes
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon garlic minced
2 tablespoons Parmesan cheese
1 cup mozzarella cheese, diced
4 large mushrooms, sliced
20 spinach leaves
salt and pepper.
2-3 tablespoons extra-virgin olive oil
Bread-
1 tablespoon agave nectar
2 cups warm water
2 packages active dry yeast
2 green onions, diced
1 2.25oz can sliced olives, chopped
1 tablespoon extra extra-virgin olive oil
5 cups all purpose or unbleached flour
1/4 cup Parmesan cheese
1 tablespoon salt
3 tablespoons extra-virgin olive oil
Directions
Topping
Chop the green onions and mushrooms. Put mushrooms and spinach leaves aside in the fridge for later.
Cut the yellow tomatoes in half, be sure to squeeze the juice from the tomatoes..
Add the tomatoes to the onions.
Dice the mozzarella and add to the tomato and onion mixture
Add the garlic, thyme, olive oil, salt and pepper and mix well. Put in refrigerator for later.
The BREAD
Add the agave, warm water and yeast in large bowl. Give it about 5 or so minutes for the yeast to bubble.
Add salt, green onion and olive oil.
Also add the chopped olives. I used sliced olives with red jalapeno.
Add the flour. Stir with a wooden spoon. If it is humid you will need less, if dry, you may need more.
Throw onto a board and knead the dough until it is smooth and elastic.
Oil a large bowl.
Place the dough in the oiled bowl. Turn the dough over to get all dough surfaces oiled. cover with a towel and let rest for about 20 or so minutes to rise and double in size.
I oiled my parchment paper with olive oil...Hey, its good for you!
After the dough has risen, preheat your oven to 415-425 ( Used convection oven to keep the house a bit cooler. We are on the 12th day of 100+ temps today!
Punch down the dough and stretch the dough into jellyroll pan.
Spread out the the tomato and cheese mixture all over the dough.
Then add the spinach leaves, the mushrooms and sprinkle the Parmesan cheese on top. Bake for about 20-25 minutes. Let cool a bit, but serve it warm.
My husband liked it! He will be giving the rating. He says on a scale of 1-5 he gives it a 4! yeah!!
