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Archive for September, 2015

Good Day fine friends.

  I have found myself in a bread making frenzy.   I can not get enough of the wonderful smells and delicious flavors.  With the Fall season on or heals it make me happy to be in the kitchen baking again.

I have to say my front door has been decorated for the fall season for 2 weeks now. I could not wait any longer.

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Here in the South, we do not get much fall weather as you have heard me say many times.  I am determined to be ready for the day it shows up!

 While looking through my emails the other day I found this simple and delicious recipe for Rosemary Focaccia Bread and I had to make it!!!! So get ready because you will want make this as soon as possible.

Rosemary Focaccia Bread

1 (1/4-oz.) envelope active dry yeast

1 2/3 cups lukewarm water (100° to 110°)

4 1/2 cups bread flour

1/4 cup extra virgin olive oil

1 tablespoon table salt

2 tablespoons fresh rosemary leaves, divided

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

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Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.

Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended.

 Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary.

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Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)

Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute).

Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.

Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness.

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Cover with a kitchen towel, and let rise in a warm place 1 hour.

Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil.

Sprinkle with kosher salt and remaining 1 Tbsp. rosemary.

Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.

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This made so much bread! I was able to give my wonderful Sister in Law a gallon bag full. And I still had tons left.

I am working on a few projects so look forward to seeing them soon.

Until Then,

Wende

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