Friday, September 21, 2012

Rocket Focaccia Bread

I think my downfall is bread. At a restaurant if I had to pick between the bread basket or dessert, I would pick the bread. I try to be good and limit myself. I even share reluctantly with others at the table. Wouldn't I surprise my family if I just decided not to share? They are all mine- I say- all mine! I will even growl at them.
When I made these rolls, I thought they were awesome. Yes, awesome. This recipe makes a lot of rolls so I used half the dough to make focaccia bread. (In The Pastry Queen cookbook, the photo looked like focaccia bread so I had to do the same.) In which, I made sandwiches for the family for lunch. The rolls were used for supper. I like when I can stretch something into two.
Rocket Focaccia Bread
3 (1/4 oz) packages active dry yeast
1 cup lukewarm water (105 to 115 degree F)
1/4 cup vegetable oil
1 egg
3/4 cup sugar
1 1/2 cup water (more if needed)
6 1/2 cups bread flour
1 Tbsp salt
pinch of cinnamon (it gives it a special hint of something)
Extra-virgin olive oil for brushing the top of the bread
1 Tbsp sea salt 
1 Tbsp rosemary

  1. Dissolve the yeast in 1 cup of the lukewarm water. Set aside for 5 minutes.
  2. With a mixer fitted with a dough hook (or mix by hand), combine the yeast water, oil, egg, and sugar in a large bowl.
  3. Add the 1 1/2 cup water and mix until combined.
  4. Add the flour and mix on medium-low speed for about 5 minutes until the dough holds together. If the dough isn't holding together, add 1 Tbsp of water at a time until it does.
  5. Let the dough rest for 20 minutes in the bowl.
  6. Add the salt and cinnamon to the dough. 
  7. Mix the dough on low speed for 1 minute.
  8. Lightly grease a large bowl and transfer the dough into the large bowl.
  9. Cover with a clean towel and let rise in a warm place for about 1 1/2 hours or until the dough doubles.
  10. Preheat the oven to 350 degrees F.
  11. Line a baking sheet with parchment paper.
  12. Punch down the dough. Take half the dough and make rolls.
  13. The other half of the dough roll out with flour onto the lined baking sheet.
  14. Cover the dough and let it rise for another 20 minutes. Don't worry about reaching the edges.
  15. Gently press down on the dough with the tips of your fingers to make indentations. 
  16. Coat the dough with a little olive oil.
  17. Sprinkle the top with the sea salt and rosemary.
  18. Bake the dough for about 20 minutes or until it is golden brown. 
  19. Remove from oven and allow to cool before serving.
Recipe adapted from Rebecca Rather's The Pastry Queen cookbook. 
Did you already know...
-Focaccia bread is very popular in Italy.
-It is a flat, baked bread with a variety of toppings. It is not pizza and there is no sauce.
-The google translater said focaccia means cake in English.
Congratulations to Anne W. for winning the cookbook!

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