Verses

So let’s not get tired of doing what is good. At just the right time we will reap a harvest of blessing if we don’t give up. Galatians 6:9

Blessed is she who has believed that what the Lord has said to her will be accomplished! Luke 1:45

Monday, October 26, 2009

Monday's Menu

One recipe I've always wanted to try has been focaccia bread. Then a couple of weeks ago, I came across this recipe. And of course, I had to try it -- as usual with a few substitutions. We decided to try it as she had suggested for our pizza crust on Friday. The bread looked pretty good without the toppings though. I was ready to have a little sample.

This is before we baked it - shaped onto our round and rectangular stones.


I actually over stretched it on the round one and caused a thin spot onto the crust. But it rose right up in the oven and all was well and good. So then we slapped on some toppings.

And finally, here they are fresh from the oven.

Yum...mee! And it was too. I may have to make more focaccia bread crusts. It was very crispy on the bottom (despite its misshapen-ness) much like the crispy crust of a purchased pizza. I also want to try the bread in its normal state with our next Italian meal. But I decided I may just prefer it to our usual softer, chewier crust.

If you try it, let me know how you serve it.


Focaccia Bread


2 1/4 teaspoons yeast
1 teaspoon sea salt (or regular salt)
1/3 cup olive oil
1 1/2 cups warm water
3 1/2 -4 1/2 cups flour

Bread Machine Instructions: Place all wet ingredients in bottom of pan, follow with salt and about 3 1/2 cups flour. Place yeast on top. Set to dough. When ready, knead lightly and press onto pan. Allow to rise for about 45 minutes. Preheat oven to 425 degrees. Brush with olive oil and any seasonings. Bake about 30 minutes or until golden.

Manual Instructions: Mix yeast, 3/4 cup warm water, and 1 cup flour. Allow to sit until bubbly. In a large bowl, mix 3/4 cup warm water and olive oil. Mix in salt, yeast water, and about 2 cups flour to make a sticky dough. Knead dough on lightly floured board until no longer sticky and elastic. Place in an oiled bowl to rise until doubled, about one hour or so, covered with a towel or plastic wrap. Punch down dough and knead lightly and press onto pan. Allow to rise for about 45 minutes. Preheat oven to 425 degrees. Brush with olive oil and any seasonings. Bake about 30 minutes or until golden.

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