Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Tuesday, August 16, 2011

herb focaccia

here is a wonderful recipe for herb focaccia.  i prepare this dough with my Cuisinart automatic bread maker, and then bake in the oven to finish.  i have made this recipe with a dried herbal mix from Donna Frawley's herbs for bread line or used fresh herbs straight from my garden.  either way, i highly recommend this recipe.
using the dough program on the machine, i add these ingredients in the order listed:

1 cup plus 2 tablespoons water at room temperature
2 tablespoons plus 1 teaspoon extra virgin olive oil
2 1/4 teaspoons herbs
1 1/2 teaspoons salt
3 cups, plus 3 tablespoons of bread flour
1 1/2 teaspoons bread machine yeast

the dough program mixes, kneads and rises this dough.  when the cycle is complete, i transfer to a floured surface and allow to rest for 10 minutes.
prepare a smaller 12 x 8 sheet pan with olive oil and sprinkle with corn meal.
after the dough has rested, place on this prepared pan.  cover with plastic wrap and allow to rest again for 40 to 50 minutes.

preheat the oven to 425 or 400 if your oven runs hot.  with oiled fingers, i press indentations into the dough.  i then drizzle with a light olive oil and sprinkle with a mixture of 3/4 tablespoons kosher salt, 1/2 cup grated Parmesan, and 1/4 cup fresh or dried herbs. (parsley, basil, oregano, thyme and / or marjoram)

bake until puffy about 20 to 25 minutes. cut into small squares or fingers to serve with pasta, salad or even just to dip in oil for an appetizer.

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