It’s FRIDAY AGAIN.
But none of that – today we get straight to the point.
I made you bread; because bread is perfect for however you’re feeling at any time of the day.
TGIF? Celebrate with focaccia!
Sad about anything in particular? Console yourself with a comforting piece of fresh bread.
Angry at someone? Gnaw/munch on this focaccia…
..or chuck it at the person in question’s head.
JUST KIDDING. Never waste bread on silly people like that.
It deserves a much better home inside your tummy!
I know; I’m sort of weird today. I spent most of yesterday watching tons of Doctor Who and it may have addled my brain a tad. How can I stop watching when David Tennant is just so freaking awesome?
Answer: Never Stop Watching The Doctor.
But when I’m not entranced with this series on Netflix, I am off baking bread. Looking through my recent posts, I realized I hadn’t made bread since those Roseamry and Sea Salt Pretzels, and that is far too long in my opinion to be without fresh bread.
So I skimmed my cookbooks, and I discovered a super simple recipe in The New Way to Cook Light, my new cook book from Cooking Light. Though I want to make pretty much every single recipe in there, I just haven’t had the time.
Until now. This recipe does not require an overnight starter (an amazing advantage in my opinion) and a handful of ingredients transforms into crunchy yet chewy fresh focaccia. Though it did not brown as much as I would’ve liked, throwing it under the broiler for a few minutes did the trick.
Although this bread is wonderfully complete on its own, you could easily pair it with a good olive oil or balsamic vinaigrette for dipping before dinnertime. Oh or I bet throwing some roasted veggies on top with some cheese would make an amazing meal too!
Like I said – fresh bread, perfect for any and all occasions.
So is Doctor Who.
I’m off to finish Season 4!!
Recipe Source: The New Way to Cook Light
- 1 pkg active dry yeast (about 2 1/4 tsp)
- 1 tsp sugar
- 2 1/3 cup + 2 tbsp all purpose or bread flour
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 2 garlic cloves, sliced thin
- 1 tbsp chopped fresh thyme
- 1 tsp coarse sea salt
- Add yeast and sugar to large bowl and add one cup of warm water. Let stand 5 minutes or until foamy. Add salt and 2 cups plus 2 tbsp of the flour. and mix with wooden spoon until dough forms. Add more flour, one tbsp at a time, until dough no longer sticks to hands.
- Turn dough out onto lightly floured surface and knead for 8-9 minutes.
- Spray large bowl with cooking spray and place ball of dough inside, rolling over to cover in cooking spray. Cover with towel or plastic wrap and place in dark warm place to rise for 45 minutes, or until doubled in size. If you press two fingers into the dough and the impression stays, the dough has risen enough.
- While dough is rising, heat olive oil in a small skillet over medium high heat. Add garlic to oil and cook until soft and golden, about 5 minutes, stirring constantly. Remove from heat and strain out pieces of garlic. Set aside oil until ready to use.
- Preheat oven to 425 and coat a baking sheet with cooking spray. Place dough on baking sheet and pat out into a 8×12 inch rectangle. Brush garlic oil over dough and sprinkle with chopped thyme. Cover with plastic wrap (loosely) and let rise 25 minutes or until doubled in size.
- Make indentations all over top of dough with fingers, then sprinkle with coarse sea salt.
- Bake at 425 for 14 minutes or until golden brown. If needed, throw under broiler for 2 minutes to achieve desired brownness.
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain