Wednesday, February 22, 2012
We make bread quite regularly and most often it's focaccia although not always made to resemble flat bread. The one showing is filled focaccia.
1.5 cups of warm water
1 tablespoon oil (I use canola)
1 teaspoon sugar
1 teaspoon salt
3 cups all purpose flour (in the US I'd recommend using bread flour)
1 tablespoon instant/bread machine yeast
Put all ingredients in the bread machine in the order listed. Set the machine to dough cycle (2 hours). When it's ready, turn out onto a floured board, cover, and let rest for 10 minutes.
For filled focaccia, after it's rested divide the dough into two and press with fingers to fit in an oiled cast iron skillet. Bake at 450 for 10-15 minutes, till lightly browned on top, remove from pan. If you're lucky enough to have two skillets pop the second one in the oven now. If not, re-use the first one.
Once cool enough to handle cut in half so that you have a top and bottom. Now the fun begins. On the bottom half layer whatever you'd like .... thinly sliced meat, spinach, veggies, cheese, olives, etc. - use only a thin layer of filling. If you want to add romaine I'd suggest you add that when you remove the focaccia from the oven. Put the top back on, place the filled focaccia on a baking sheet, and bake at 450 for about 10 minutes. Cool slightly before cutting and enjoying - you'll be amazed at how crispy both the top and bottom are and it's absolutely delicious!!!!!!! Mr. B and I can only consume 3/4 of one of these so we wrap the sliver left over and refrigerate it, and my goodness, it tastes totally different and is delicious in a different way although it loses it's crispiness.
By the way, the one in the photograph has thinly sliced summer sausage, pepperoncini, onion, feta and romaine; another favourite is thinly sliced ham, onions, mozzarella, spinach. We use whatever is available in the fridge.
For focaccia, after letting the dough rest I shape it and move to a baking sheet, cover, and let rise for an hour. Bake at 425 for 15-20 minutes depending on the shape of your 'loaf'.