Friday, August 12, 2011

Homemade Focaccia Bread- This Recipe is a Keeper!

Meet my yummy homemade focaccia bread- so good in fact that my picky husband loves it.

I guess I shouldn't say it's my bread because I go the recipe from America's Test Kitchen (a cooking show made by the creator's of Cook's Illustrated magazine which is my all time favorite and the only magazine I pay an arm and a leg to subscribe to).

The recipe is here, you do need to sign up for their site but it is completely free to do so and allows you free access to this seasons's and last season's recipes (there a a ton that I printed out and want to try).

I know when you read through the recipe it may seem like a lot of steps, but it really isn't so bad and this bread is pretty much fool proof- take it from me because I am horrible at getting bread to rise properly.

Now, I know the recipe is for rosemary focaccia but I made mine plain because honestly, I didn't want to buy fresh rosemary at the grocery store. It tastes great without it but I'm sure it tastes great with it too. A word of advice though- the past two times I have made this my dough was very sticky so make sure when you get to the part where it says to lightly flour your counter that you really, really flour your counter well (and your hands). Also, the olive oil is a large component in the final taste of your bread so make sure you use a good quality olive oil (I used Zoe Organic Extra Virgin Olive Oil- I got it from Amazon awhile ago and have been very pleased with it so far).

This recipe is for two loaves of focaccia and in my house here is how we consume it- one is eaten at dinner and one is eaten the next day entirely by me (hey, I'm pregnant- I'm allowed to indulge sometimes). Yum!

Disclaimer: This post includes my affiliate link to Amazon.

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