Wednesday, September 17, 2014

Herb and Cheese Focaccia

I'm not really into making bread... but I don't mind making focaccia at all.  It only takes 20 minutes to rise.  You don't have to do much kneading.  And the stand mixer makes it even easier (though it's not necessary.)  We've been making this recipe since I first moved out to California about 9 years ago and we like changing it up.  Pepperoni... grilled onions... green olives... jalapeños... different cheeses.  It's a pretty versatile recipe.  Sometimes we use the dough for pizza crust!  Sometimes we use it to make pepperoni twists or bread sticks.  I've sliced a loaf in half, made a pesto mayo, and then made a giant sandwich with pepperoni, salami, Mortadella, provolone... sliced it up into little finger sandwiches with toothpicks stuck through 'em and took it to a work party.  It's pretty great.  I made a quick and easy marinara dipping sauce to go with the pepperoni version I made today.

I was actually in a soul mood (as I often am)... usually I go with some 60s soul; Sam & Dave, Otis Redding, James Carr.  But today, I felt like some doo-wop soul and was listening to The Drifters, The Temptations, some old James Brown.  I couldn't really think of any punk covers of soul music... which is a shame, because those are probably my two favourite styles of music.  (Anyone think of any?)  But The Dirtbombs from Detroit came to mind... a little punk influence, some definite soul influence.  They seemed the way to go!  So here they are, doing "Your Love Belongs Under A Rock".  -jen

Time:  50-55 minutes
Difficulty:  Easy
Makes:  1 loaf
  • 1 packet (1/4oz) quick rise yeast (or 1 tablespoon)
  • 1 teaspoon granulated sugar
  • 1 cup warm water
  • 2 and 3/4 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 and 1/2 teaspoons Italian seasoning (or any combination of dried oregano, thyme, rosemary, basil, etc)
  • 1 pinch black pepper
  • 3 tablespoons olive oil (separated)
  • pepperoni
  • 2-3 tablespoons grated Paremesan
  • 1 cup shredded mozzarella
In a large mixing bowl, combine yeast, sugar and water.  Stir until dissolved.  Let sit for about 5 minutes until bubbles form on top.  In a separate bowl, combine flour, salt, garlic powder, Italian seasoning and black pepper.  When yeast mixture has proofed for five minutes, mix in flour mixture and 1 tablespoon of the olive oil.  If using a stand mixer, use the kneading attachment and knead dough for 10 minutes.  If mixing by hand, stir until combined.  Then on a lightly floured surface, knead dough by hand for 10 minutes until dough is  and elastic. 

Form dough into a ball.  Using 1/2 a tablespoon of olive oil, lightly coat a large bowl and place dough into bowl, rolling around to coat with the oil.  Cover with a damp cloth and let rise for 20 minutes, or until dough has doubled in size.  (I like to preheat the oven to 450 at this point and let the dough rise on the top of the stove towards the back near the heat.)

Preheat oven to 450 degrees F.  Line a baking sheet with parchment paper.  Beat down dough and place onto parchment paper, patting flat and forming into a 1/2"-3/4" loaf.  Using the remainder of the olive oil, lightly brush the top of the loaf.  Place desired amount of pepperoni over the top, then sprinkle Parmesan and mozzarella over it.  Bake at 450 degrees F for 15 minutes.  Cool and serve.

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