Focaccia!

This month was my first opportunity to participate in a Daring Bakers challenge! The challenge centered around Focaccia. 

(Aside from learning how to make this bread, I also had to learn how to say it's name.)

I choose a traditional recipe to follow: I think my favorite part is all the herbs in the dough and the flavor it adds! It was a hit with my husband! And while it may not have turned out perfectly, it certainly was delicious.

(Recipe from The Daring Kitchen

http://www.thedaringkitchen.com/recipe/focaccia)

Ingredients

2-3/4 cups (660 ml) (385 gm) (13½ oz) all-purpose (plain) flour

1 teaspoon (5 ml) (6 gm) salt

1 teaspoon (5 ml) (5 gm) white sugar

1 tablespoon (15 ml) (8½ gm) active dry yeast

1 teaspoon (5 ml) (3 gm) garlic powder

1 teaspoon (5 ml) (3 gm) dried oregano

1 teaspoon (5 ml) (3 gm) dried thyme

1/2 teaspoon dried basil

1 pinch ground black pepper

1 tablespoon (15 ml) vegetable oil

1¼ cups (300 ml) milk (you may need up to 1½ cups (360 ml))

2 tablespoon (30 ml) (15 gm) (½ oz) grated Parmesan cheese (optional)

For the topping

Your choice- I used mozzarella cheese and sliced tomatoes (if you use tomatoes, make sure to let them dry out a bit).

Directions

In a bowl mix the milk, yeast and sugar and wait until it becomes foamy and bubbly (This indicates that your yeast is active, if the yeast doesn’t bubble and foam it has gone bad and you can’t use it)

In a large bowl, stir together the flour, salt, garlic powder, oregano, thyme, basil, 1 tablespoon (15 ml) (7 gm) (¼ oz) parmesan cheese and black pepper.

Mix in the vegetable oil, then add the milk-yeast mixture.

Stir with a wooden spoon till the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic (around 10 minutes).

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth, and let rise in a warm place until it doubles in size. (If you are tight on time you could heat your oven to moderate 350°F/180°C/gas mark 4 then turn it off and place the bowl with the dough in it)

(Mine rose quite a bit here- I would recommend stopping it a bit sooner.)

Center your oven rack, preheat oven to hot 450°F/230°C/gas mark 8.

Punch dough down; place on greased baking sheet. Pat into a ½ -inch (15 mm) thick rectangle or any shape you desire.

To give the dough the dimples effect, use your fingertips , pushing gently all over the surface of the dough.

Place your selected toppings. 

Allow the dough to rest for 10-15 minutes

Bake in preheated hot 450°F/230°C/gas mark 8 oven for 15 minutes, or until the sides begin to brown then place under the broiler (grill) till the top becomes golden brown.

Serve warm.