My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, February 19, 2010

Easy Focaccia

Focaccia Bread is my all time favorite of any bread. It's great for sandwiches, with soups or salads,or appetizers, can be very plain, or have several toppings. I just love it!

This shortcut version starts with frozen bread dough. All you do is thaw it, press it in the pan, and add toppings. Get creative and vary the toppings --try whole pitted olives, slivers of garlic and ham, and grape tomatoes. Even buying the frozen bread dough it is so much cheaper and better than store bought.

Easy Focaccia
2 loaves

2 (1 pound) loaves frozen bread dough, thawed
1/4 cup olive oil
1 small white or purple onion, thinly sliced and separated into rings
1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh or dried rosemary
1/2 teaspoon garlic powder
1 teaspoon coarse salt - Kosher is fine
1/2 teaspoon freshly ground black pepper

Place each portion of dough on a lightly greased baking sheet; slightly flatten each dough into a 12 x 8 x 1/2-inch rectangle. Press your finger or knuckle into dough at 2-inch intervals to create "dimples". Brush with olive oil. Top with onion rings; sprinkle evenly with cheese, rosemary, garlic powder, salt and pepper.

Bake at 375 degrees F. for about 25 minutes or until lightly browned. Serve warm, or cool completely on wire racks.

COOK'S NOTE: I normally am only baking one loaf at a time so I like using my pizza peel and stone. Make sure you have plenty of corn meal on the peel to keep it from sticking and you can slide it easily onto the preheated stone.

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