Well, we tried to cook focaccia.
Valentine’s night I wanted to cook a special dinner for my sweetheart, and as noted, the chioppino turned out fabulously well. The focaccia bread unfortunately did not….though it had amazing potential. Home made dough that I let rise once, rolled out and let rise again, rolled out and let rise again, and just as Gary got home put it in the oven…
That is where the downfall came. When cooking bread, never forget it is in the oven….
We opened a bottle of bubbly and moved to our living room to talk about the day. 25 minutes later I am reminded that we have bread in the oven…..we were about 7 minutes too late…and the chewy, fluffy focaccia is a hockey puck…
Keep the cooking time to about 15-17 minutes and you will have airy, fluffy, chewy, yummy focaccia.
Rosemary, Garlic and Parmesan Focaccia
3 cups good flour
1 package yeast
1 1/4 cup warm water, not boiling but the water should be very warm to activate the yeast
2 tablespoons olive oil + 1/2 cup for brushing
1 teaspoon salt
3 teaspoons chopped rosemary, divided
1 tablespoon roasted garlic
1/2 cup shredded parmesan cheese
1/2 teaspoon fresh cracked pepper
In a mixing bowl whisk together yeast and water and allow to sit for about 10 minutes as the yeast activates. When yeast has bubbled and is activated add salt and about 1 1/2 cup flour, roasted garlic and 2 teaspoons rosemary. Begin mixing together with a mixer or by hand. Continue to add in the flour untill almost all is used, or all. You want the dough to be spongy. Knead for about 5 minutes and then form into a ball. Rub the dough with oil and put the ball into an oiled bowl. Cover with a damp towel and place in a warm spot in the kitchen. Allow the dough to rise until it has doubled in size. Then punch the dough down and allow to rise again. Allow to rise again and then roll the dough out about 1/4 inch thick into a round or square disk and place on your baking sheet. Brush liberally with oil and allow to rise again. Pre-heat oven to 375. Then take your fingers and make dimples throughout the top of the dough, not going all the way through the dough, just making little holes on top. Brush liberally again with olive oil. Top with remaining rosemary, parmesan cheese and cracked pepper. Bake for about 15 minutes until golden brown and fluffy.
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Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.