What the Focaccia Is
This?
How would you like a big thick
piece of focaccia in your mouth? YUM! Well hold on to your taste buds
because we have bread that can be sexy while preparing as it is eating it. My
sister and I enjoyed making this easy and filling dish that can be eaten as an
appetizer or with most meals, courtesy of Catherine Lucas’ Cookbook Collections.
We are currently taking a cooking class hosted by Chef Catherine Lucas. Gather your ingredients, mix it
up, knead the dough, lather it with oil and spread it with your fingers. Turn
up the heat and watch it grow.
Focaccia with Goat Cheese
5 teaspoons of active dry yeast
1 cup warm water, about 105 – 110 degrees F
1 teaspoon honey
¼ cup extra virgin olive oil
1 ½ teaspoons fine salt
3 cups of unbleached flower
4 ounces of goat chest crumbled (or to your heart’s content)
2 tablespoons of chopped rosemary
1 tablespoon of chopped basil
Get your PREP on!
Put yeast and ¼ cup of the warm water with honey in
a mixer. Stir in a low setting for about a 1 minute and then let rest for 10
minutes. Add the remaining water and ¼ cup of olive oil and salt. Attach a flat paddle, mix on low speed,
and add the flour to make soft dough. Mix for about 4 minutes. Remove the paddle and knead it by using a dough
hook for 10 minutes. Or you can do like we did and get your hands dirty. Honey can you give me a massage!
Preheat oven to 350 degrees. Lightly grease a ½
pan, or any size pan you prefer. Spread the dough to fit pan and lightly
drizzle with EVOO (that’s Extra Virgin Olive
Oil for all you Rachel Ray inspired cooks like us). Combine the goat cheese and spread over the
focaccia. Lightly drizzle with a little bit more EVOO, sprinkle with salt and
black pepper (we missed this step because
we couldn’t find the darn pepper. Next time for sure!). Bake in the oven
for 35 minutes or until golden brown.
And don’t forget….savor the flavor. MMM…
