Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Monday, May 20, 2013
Don't you just love going to Macaroni Grill and snacking on their bread? I love it! Dipping it in the balsamic vinegar and olive oil.....oh man, I could eat the whole thing! The recipe for this foccacia bread is delicious by itself or served with your favorite dish. We ate it with some pasta and meatballs....and of course dipped in balsamic and olive oil. This makes a big pan of bread so I put half of it in the freezer after it was baked for another time, but it would be super easy to halve the recipe.
Herbed Foccacia Bread
1 2/3 cups lukewarm water
1 package active dry yeast (1 tablespoon)
5 cups flour plus additional for kneading
2 1/2 teaspoons salt
1/4 cup olive oil plus 3 tablespoons for the top of the bread
2 teaspoons Italian seasoning
1 teaspoon coarse sea salt
Stir together water and yeast in a mixing bowl and allow to stand until yeast is dissolved, about 5 minutes.
Add 5 cups flour, 1/4 cup oil, and salt and beat with paddle attachment at medium speed until a dough forms.
Switch to a dough hook and knead dough at medium speed until soft, smooth, and sticky, about 3 minutes.
Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil.
Let rise, covered with plastic wrap, in a warm place, until doubled in bulk, 45 minutes to 1 hour.
Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered, until doubled, about 1 hour.
Preheat oven to 425°F.
Stir together Italian seasoning and remaining 3 tablespoons oil. With fingertips, make shallow indentations all over dough. Brush with herbed oil, letting it pool in indentations.
Sprinkle sea salt evenly over focaccia and bake until golden, about 25 minutes or until golden brown.
Immediately invert a rack and flip bread, then turn right side up.
Serve warm or at room temperature with balsamic vinegar and olive oil.