Foccacia Recipe

After many requests for this foccacia recipe from the January Enrichment, we just had to post this delicious bread recipe so that others may enjoy.



I know that I'll be making it tomorrow! Enjoy. :)



Foccacia



5 c unbleached high-gluten or bread flour

2 tsp salt

2 tsp instant yeast

6 Tbs olive oil

2 c water, room temperature

1/4-1/2 c herb oil*



Stir together the flour, salt, and yeast in a large mixing bowl (or in the bowl of an electric mixer). Add the oil and water and mix with a large metal spoon until all the ingredients form a wet, sticky ball (or mix on low speed with the paddle attachment). If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5-7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. You may need to add additional flour to firm up the dough enough to clear the sides of the bowl, but the dough should still be quite soft and sticky.



Sprinkle enough flour on the counter to make a bed about 6 inches square. Using a scraper or spatula dipped in water, transfer the sticky dough to the bed of flour and dust liberally with flour, patting the dough into a rectangle. Wait 5 minutes for the dough to relax.



Coat your hands with flour and stretch the dough from each end to twice its size. Fold it, letter style, over itself to return it to a rectangular shape. Mist the top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap.



Let rest for 30 minutes. Stretch and fold the dough again; mist with spray oil, dust with flour, and cover. After 30 minutes, repeat this one more time.



Allow the covered dough to ferment on the counter for 1 hour. It should swell but not necessarily double in size.



Line a 17 X 12 sheet pan with baking parchment and proceed with the shaping and panning. Drizzle 1/4 c olive oil over the paper, and spread it with your hands or a brush to cover the surface. Lightly oil your hands and using a plastic or metal pastry scraper, lift the dough off the counter and transfer it to the sheet pan, maintaining the rectangular shape as much as possible.



Spoon half of the herb oil over the dough. Use your fingertips to dimple the dough and spread it to fill the pan simultaneously. Do not use the flat of your hands--only the fingertips--to avoid tearing or ripping the dough. Try to keep the thickness as uniform as possible across the surface. Dimpling allows you to de-gas only part of the dough while preserving gas in the non-dimpled sections. If the dough becomes too springy, let it rest for about 15 minutes and then continue dimpling. Use more herb oil as needed to ensure that the entire surface is coated with oil.



Loosely cover the pan with plastic wrap (or place the pan inside a food-grade plastic bag). Refrigerate the dough overnight (or for up to 3 days).



Remove the pan from the refrigerator 3 hours before baking. Drizzle additional herb oil over the surface and dimple it in. (You can use all of it if you want; the dough will absorb it even thought it looks like a lot). This should allow you to fill the pan completely with the dough to a thickness of about 1/2 inch. Add any other pre-proof toppings desired. Again, cover the pan with plastic and proof the dough at room temperature for 3 hours, or until the dough doubles in size, rising to a thickness of nearly 1 inch.



Preheat the oven to 500 F with the oven rack on the middle shelf. Gently place any pre-bake toppings on the dough.



Place the pan in the oven. Lower the oven setting to 450 F and bake for 10 minutes. Rotate the pan 100 degrees and continue baking the focaccia for 5-1o minutes or so. The internal temperature of the dough should register above 200 F, and the cheese, if using, should melt but not burn.



Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack. If the parchment is stuck on the bottom, carefully remove it by lifting the corner fo the focaccia and peeling it off the bottom with a gentle tug.



Allow focaccia to cool for at least 20 minutes before slicing or serving.





*Herb Oil:



The generous application of herb oil to focaccia will enhance the flavor of the dough more than any toppings. There are many ways to make this oil, and you can make it in any quantity. I try to always keep some on hand for cooking and dipping. You can use either dried or fresh herbs, or a combination. Do not heat the oil, just warm it, and then let the herbs steep in the warm oil, infusing with their wonderful flavors.



Warm 2 c olive oil to about 100 F. Add 1 c chopped fresh herbs. The herbs may include basil, parsley, oregano, tarragon, rosemary, thyme, cilantro, savory, and sage, in any combination. Add 1 Tbs granulated garlic or 5-6 cloves fresh garlic, minced. Store any unused herb oil in the refrigerator for up to 2 weeks.

January's Book Club Reviews

What a fantastic Book Club night at Melanie Allen's home! Not only did we get a chance to make a few cute Valentine's for our family members, but we also had some delicious refreshments while listening to a brief synapsis of the following three young adult fictions, which all deal with children with varying disabilities:

Rules by Cynthia Lord

Catherine tries to help her younger brother who has autism by making and writing rules for him to follow-mostly about social situations like, "say thank you when someone gives you something, even if you don't like it." And "no toys in the fish tank." The author, Cynthia, has a son who has autism. (current day)

Memories of Summer by Ruth White

Lyric, her older sister Summer and their father move to get a fresh start. In their new home, Summer begins to develop schizophrenia. Lyric struggles with loving her sister and wanting to be a "normal" teenager. (1950s)




Joey Pigza by Jack Gantos

Joey has ADHD. He is in Special Education and takes medication. He goes to stay with his dad for the summer and forgets to take his medication. Written in Joey's perspectice. Insightful. Also, Joey Pigza Swallowed the Key, What Would Joey Do? and I Am Not Joey Pigza. (current day)

January Enrichment

Times may be financially tough right now, but that doesn't mean we can't have a little fun amidst the "Depression" of bills and expenses!

During the Great Depression of the 30's, what people lacked in money, they made up for in family traditions and relying on those who matter the most.

Join us Thursday, January 20th at 7:00 p.m. in the Rigby Stake Center multi-purpose room for a relaxed night to learn new ways to save and keep the humor during hard times by sharing favorite family traditions.

And what gathering is complete without a little refreshment?! Reminiscent of the Great Depression fave bread and milk, bring your favorite loaf of bread to share.

Who: All the gals in Relief Society with their favorite loaf of bread

What: January Depression Session Enrichment night

Where: Rigby Stake Center Multi-Purpose Room




When: 7:00 p.m



Why: To have a relaxed and fun evening learning how to save during hard times and share family traditions.

How: Come with your favorite loaf of bread (or just the recipe) to share and a favorite family tradition.


We will have steamy hot chocolate to ward off the cold, wintry night to go with the delicious bread, so we look forward to seeing you there!