Wednesday, August 04, 2010

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Herbed Focaccia

It's starting to get close to the end of my Herbfarm Cookbook Project. I'm a little sad to see it end but also looking forward to making some dishes from another cookbook. Which one I will do next has still not been decided.

So, last week I made some Herbed Focaccia. I enjoy the recipes in the cookbook that give you different options of what herbs to use just in case you don't have or can't find one of the ones they suggest. For this bread, I used thyme, rosemary, and sage, all of which came from my herb garden.
Herbs

I have a bread maker so it's not the first time I've made bread from scratch though most of the bread I've made has come from a box so do those count as being from scratch? Not sure. If not, I may have only made it once before but it's definitely the first time I've made focaccia. The dough and first rise was all done in the bread maker. The bread maker is only supposed to make up to 2 lb loaves but I think this recipe makes a bit more because the first rise was starting to rise higher than the bread pan which I don't think is supposed to happen. Since I was only making the dough in the pan, I figured it was probably fine.
First Rise

After the first rise, I dumped the dough into a glass bowl with some olive oil and herbs coating the bottom and let it rise for a second time. The bowl was just the right size and the dough just slightly went above the rim.
Second Rise

After the second rise, the dough was dumped onto a baking sheet and spread out into an oval and left to rise for a little while longer before entering the oven to bake.
Forming Loaf

I think it turned out pretty perfect and it was the first thing I baked in my new Kitchen Aid oven though I was afraid to use the convection option because I had never used it before and was scared it might not turn out if I did.
Herbed Focaccia

There's so many things that can be done with focaccia. In just a few days we had it three different ways. The first tasting was with butter to eat with some ravioli. The following day we had veggie sandwiches for lunch. I didn't actually mean for them to be all veggie but I forgot to put the ham on them so they ended up being veggie and they were yummy. They had lettuce and zucchini from my garden, tomatoes, cheese, pickles, mayo, mustard, and ground pepper. I also made some croutons for the first time. I cut the bread into cubes and tossed with a little olive oil and some additional fresh herbs and baked until crispy.
Herbed Focaccia and Ravioli Veggie Sandwich
Herbed Focaccia Croutons

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