Savor the Flavor

 

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…