Garlic and Herb Focaccia (Best with fresh pressed olive oil)
Submitted by Guest blogger: Ron Mantini Listen to his podcastHERE:
We enjoy making this bread on Sundays in my home as Sunday is always Pasta day and bread is a fantastic side dish for any pasta. The smell of the focaccia baking is incredible and all of my kids start running to the kitchen when they get whiff of it. Its especially a great use of our fresh olive oil we make in the fall, although we make this year round. Once you master the dough recipe, this dough also doubles as pizza dough, the 1lb amount should make enough for 2 medium/large pizzas depending on how far you like to stretch it. You can also tweak the dough recipe by adding an additional 1/2 tsp of yeast (for 1tsp total) and make a fresh loaf of Italian bread. (credit for both Focaccia recipe as well as Pizza Dough recipe)
Focaccia Ingredients
Pizza Dough (pre bought is fine, use enough for 2 large pizzas combined into 1 piece of dough. Otherwise a Homemade Pizza Dough recipe is below)
1/4 cub fresh olive oil (fresh pressed is best!)
1-2 cloves Garlic
Chopped fresh herbs (rosemary, oregano, basil, or parsley. Rosemary preferred, but whatever is fresh on hand works well)
Sea Salt
Homemade Pizza Dough Recipe
1lb 00 Italian Pizza Dough Flour (CaputoorPivettiare fairly easy to find)
10-12 oz water (cold)
1/2 tsp Yeast
2 tsp Sea Salt
Rectangular baking sheet with edges.
Directions
In a large food processor, combine 00 Flour, yeast and sea salt. Start the food processor, and pour the water in while running until dough forms a ball and begins whipping around. This takes some getting used to to get it perfect, not too wet, in Arizona this typically is around 10-12 oz of water for me. Once you have done this a few times its a piece of cake.
Allow the dough to whip around the food processor for 45 seconds. When finished, remove and place in a covered bowl (I used a plastic container with a lid) for 4 hours preferred, as little as 2 hours will typically work. Dough doesn’t need to rise, it may but do not worry if it doesn’t.
Pour olive oil into a bowl, press garlic through a garlic press or hand chop, put into oil. Also chop fresh herbs and add to oil at this time. This can also be done overnight but the 2-4 hours the dough is rising is fine.
When ready to bake, preheat oven to 425, preferably you have a baking stone although not required. Allow 30-40 mins for stone to pre-heat.
Remove dough from Plastic container at this time and flatten dough roughly into a rectangular shape on cutting/pastry board. Cover with a towel, allow to rest for 15-20 mins.
Next take out your baking sheet, brush the bottom with some of the flavored garlic/herb olive oil on the bottom and sides. Put dough into Pan, stretch to edges, cover with a towel until oven/stone is fully heated, another 15-20 mins.
Dough should have risen every so slightly, now press indentations into the dough with your fingertips all over the surface. Brush olive oil mixture over the top of the dough, cover entire surface with some of the oil, it iss okay if it slightly puddles up in the indentations. Make sure to apply all of the fresh herbs in the oil to the dough as well while brushing on.
Before putting in oven, sprinkle Sea Salt over the entire surface. Bake for 15-20 mins or until top becomes slightly browned. The smell of the bread baking with the garlic/herb olive oil on it should make your mouth water at this time. If you prefer an extra crispy crust, you can remove the bread from the baking pan after 10 mins and allow to finish directly on the baking stone. Cut into rectangular or square pieces and enjoy!
About this author:
Ron was born and raised in Lorain Ohio, 30 miles west of Cleveland on the shores of Lake Erie. He moved to Chandler, Arizona in 2000 after graduating from the Ohio State University to work for Intel Corporation, which he still does until this day. He is married with 4 children between the ages of 8-13. With several olive trees at his home, Ron taught himself how to make olive oil from scratch.
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Ron was born and raised in Lorain Ohio, 30 miles west of Cleveland on the shores of Lake Erie. He moved to Chandler, Arizona in 2000 after graduating from the Ohio State University to work for Intel Corporation, which he still does until this day. He is married with 4 children between the ages of 8-13. With several olive trees at his home, Ron taught himself how to make olive oil from scratch.