I believe that in any kitchen, there must be some standard food staples you must have and never be without. Extra Virgin Olive Oil, Parmesan Cheese (not from a jar or can), Onions, Potatoes, Lemons, Tomatoes, eggs, flour and most of all lots and lots of Garlic!
When I started cooking, I made it a point to always have garlic in my kitchen. Not only does it go in almost every dish I cook (except sweets of course), but garlic is super healthy for you. Now most believe it’s not a good idea that if you eat lots of garlic, it’s not a good idea to go on a date with someone, but if that someone loves garlic too, then I think 2 garlics make a right.
So, I’ve been playing with my bread machine again, and the focaccia recipe from the booklet is pretty good, but I’ve taken it a few steps further and mix in some fresh garlic to make the bread even tastier. If you don’t have a bread machine, using frozen pizza dough will work or even if you have your own focaccia recipe just knead in fresh chopped garlic into the dough before your final rise.
Ingredients for Bread
Makes 1 1⁄2 pounds
- 1 1/8 cups Water, 80°–90°F
- 2 Tbsp + 1 Tsp Extra virgin olive oil
- 2 1⁄4 Tsps Italian herb blend
- 1 1⁄2 Tsps Salt
- 3 cups + 3 Tbsp Bread flour
- 1 1⁄2 Tsps Yeast, active dry, instant or bread machine
- ¼ cup Garlic-Freshly Chopped **Mix In**
Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. If you have a “mix in” option, make sure this is turned on. When “mix in” option beeps, add Garlic. If you do not have a “mix in” option, about 10-15 minutes into the first cycle, add the garlic. When full dough cycle is completed remove dough from pan, punch to deflate and let rest 10 minutes before continuing.
Ingredients for topping
Makes a 12x8 or 13x9-inch focaccia
- 3 Tbsp Extra virgin olive oil
- 3⁄4 Tsp Coarse kosher or sea salt
- 1⁄3 cup Freshly grated Parmesan cheese
- 1⁄4 cup Chopped fresh herbs (oregano, thyme, rosemary, sage)
Brush a jelly-roll pan with olive oil (Optional-sprinkle with cornmeal). After dough has rested, roll out on a lightly floured surface to the appropriate size and place in prepared pan. Cover loosely with plastic wrap and let rise in a warm place until about doubled in size, about 1 hour.
Preheat oven to 450°F. With oiled fingertips, press indentations into the dough about 1 inch apart and 1⁄2-inch deep. Drizzle with olive oil. Sprinkle evenly with salt, cheese and herbs. Place in preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 15 minutes.
Allow to cool in pan for about 10 minutes before removing to a cooling rack. Carefully remove from pan to cooling rack and cool for another 10-15 minutes.