Friday, April 19, 2013

Tomato and Rosemary Focaccia Bread

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This is actually my second post on Focaccia Bread...

The first time I went into a bit of detail about what toppings you can use (anything), including a deliciously sweet Blueberry Focaccia.

This post actually came from a stroll I recently took through the KC Farmer's Market.  There is a wonderful Mennonite stall that sells fresh made bread.  Usually I indulge in a Cinnamon Roll, but this day I saw their version of this bread and I was in love.

Must be something to do with the seasons changing. I simply can not wait for fresh picked tomatoes... soon.

But in the mean time, here's what I did to make a beautiful fresh made Tomato and Rosemary Focaccia Bread...

Tomato and Rosemary Focaccia Bread

  • 2-1/2 tsp Yeast
  • 1-1/4 Cup Warm (about 105 degrees) Water
  • 1 tsp Sugar
  • 1 Large Pinch Salt
  • 3-3/4 Cup Flour
  • 1 Cup (divided) Olive Oil
  • 2 TBS Fresh cut Rosemary, chopped
  • 1 TBS Course Grind Sea Salt
  • 3 Small Kumato Tomato, sliced thin
Cooking Directions
  1. In the Mixing bowl of a stand mixer, with the dough hook attachment, mix yeast water and sugar. Mix on low for 3 minutes.
  2. Add 1/2 Cup of Olive Oil, 3-1/4 Cups Flour and a pinch of salt. Use the stand mixer on low for about five minutes to mix and knead the dough until it forms a smooth dough ball. If after 5 minutes, the dough is too sticky (it should be a little tacky, but not sticky), add more flour until you get the consistency needed).
  3. Remove from the stand mixer and place in a bowl that has been greased with a bit of Olive Oil.
  4. Cover tightly with plastic wrap and set in a warm spot of the kitchen for 2 hours, until the dough has doubled in size.
  5. Preheat oven to 425 degrees.
  6. Punch the dough down and move to a jelly roll pan that has been lined with a sheet of parchment paper.
  7. This recipe makes 3 breads, divide dough into threes...Flatten out the dough.
  8. Sprinkle 1/4 cup Flour around the top of the bread and start tapping like you are on a typewriter. all around, leaving dimples.
  9. Cover with a damp dishtowel for 1 hour for the final rise.
  10. One more time, poke with your fingertips to dimple the bread...Pour 1/2 cup of Olive Oil. Sprinkle with the course sea salt and the herbs.
  11. Add the Tomato Slices
  12. Bake for 5 minutes, then lower the temperature to 375 and bake for an additional 20 minutes, until golden brown and delicious.
  13. Rest the bread for 10 minutes before cutting.
  14. Serve warm and ENJOY!
Or better still, this is actually what caught my eye was using a Focaccia Bread sliced as a sandwich roll!

So, come back tomorrow and I will have another Italian recipe for Italian Chicken Salad (small spoiler...  No Mayo Chicken Salad).


So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!


So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...


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