Happy belated Birthday to me! Happy belated Birthday to me! Yes, it was yesterday and my dear husband made me a great pasta dinner. I was supposed to make the focaccia bread and cake. I only made the bread. Cake will be done today! LOL!
I have tried several variations of this bread. Only all purpose flour, a mix of AP and wheat and a mix of AP with bread flour and the last, in my humble opinion comes out the best. It has a nice rise and is not so heavy as the rest.
- 1 1/3 cups warm water
- 1 pack (1/4 oz) of Active Dry Yeast
- 3 tablespoons Extra Virgin Olive Oil (EVOO)
- 2 cups unbleached All Purpose Flour
- 1 1/3 cups Bread Flour
- 2 teaspoons Kosher or Sea Salt
- 3 cloves Garlic, peeled and pressed
- Non-stick Cooking Spray
- 2 tablespoons EVOO
- Dash of Sea Salt
- Powdered Garlic
Place the packet of yeast in a glass or ceramic bowl and add the warm water. Stir. I throw in a pinch of sugar to give the yeast a bit more “food”. Let sit for 10 minutes. The yeast should be bubbly and smell yeasty. If it doesn’t, start with a new packet. While the yeast is working, combine the flour and salt in a large bowl. When the yeast is ready pour into the flour, add EVOO and garlic. Mix the dough until it comes together. If it is too stiff add a splash of water. Turn out onto a floured surface and knead for about 6 minutes until smooth and elastic.
Spray a large bowl (I use glass) with the nonstick spray. Place the dough into the bowl. Cover with towel and place in warm area. I put my bread bowl into our guest bathroom where I can turn my portable heater way up. Let it sit for about 1 to 1 1/2 hours or until it has doubled in size.
Spray a 9 x 13 baking dish with non-stick spray. I use glass but metal will also work. Place the risen dough into the dish and gently push down to deflate. Gently stretch the dough to fill the baking dish. Push to into corners. Cover with a towel and place into a warm spot. Let it rise until dough is puffy and almost doubled in size. About 1 to 1 1/2 hour.
Preheat oven. If you are using a glass pan preheat to 400 F. If you are using a metal pan preheat to 425 F.
Just before baking, poke you 2 fingers into the dough to make peaks and valleys. Brush some EVOO on the top of bread and sprinkle with garlic powder. Those valley should collect some of that EVOO. Sprinkle with salt if desired. Bake for 25 minutes or until the top is crisp and brown. Serve with garlic butter for an even more intense garlic experience!