Easy Garlic and Rosemary Focaccia
Here is focaccia you can customize without all of the fuss of having to concoct the bread from scratch. Pizza mix makes it easy. The basic bread has just four ingredients - Bob's Red Mill Pizza Crust Mix, eggs, olive oil and water (gluten free beer in my case). Then you can add some condiments to the focaccia dough and the topping.
The basic topping for the focaccia is fresh rosemary, garlic and olive oil. Fresh sun sugar tomatoes and Parmesan cheese are optional added toppings. See the photo on the right for the focaccia before it is baked.
- Open the yeast packet and pour the granules into a 1 cup measuring cup in which you have put 1/4 cup of 110° F water and a pinch of sugar. Set it aside in a warm place for about 10 minutes. It should get foamy.
- Warm 2 eggs in 110° F water. Then separate whites from yolks.
- Grease a 10.5" X 15.5" jelly roll tin with either margarine or oil. You can also sprinkle it with corn meal (optional) . This size pan will yield a bread that is approximately 1/2" thick.
- Slice 10 garlic cloves. Chop fresh rosemary needles from 1 - 3 sprigs of rosemary. Chop rosemary and garlic together until well mixed and small (see photo above left). Place in a bowl with 2 Tablespoons olive oil.
- Pour the entire package of pizza mix into the work bowl of a stand mixer. Add 1-1/4 cups of either room temperature beer or 110° F water, the two egg whites, and the foamed yeast. Blend on low for about 1 minute. Turn off the mixer and let the mixture stand for 5 - 10 minutes.
- Pour 2 Tablespoons of olive oil into the egg yolks. After the dough has rested for 5 - 10 minutes, pour in the egg yolks and add any or all of the following optional condiments:
- 2 - Tablespoons parmesan cheese
- 1 Tablespoon dried garlic granules
- 1 Tablespoon "Italian" herb mix (Oregano, thyme, rosemary, marjoram, parsley, basil)
- 1 - 2 Tablespoons corn meal
- Mix on high for 3 - 5 minutes until smooth.
- Divide into 3 evenly size blobs and space them on the jelly roll pan. Dip your fingers into the olive oil garlic mix and pat the dough evenly to fill the pan. Use only enough of the garlicky olive oil to smooth the dough, and save the majority for the next step.
- Now evenly spread the remaining oil/garlic/rosemary mixture over the dough with your fingers.
- Optionally, sprinkle 2 Tablespoons of parmesan cheese over the dough. You can also decorate with cherry tomatoes, chopped onions or other vegetables.
- Place in a warm location until doubled in height - about an hour. If you have a convection you can use the proof setting.
- Bake in a pre-heated 375° F oven (convection is OK) for 20 minutes, or until the internal temperature of the bread is 200° F read with an instant-read thermometer.
- You can serve the bread warm. It cuts beautifully with a clean scissors. You can also freeze the bread and warm it later.
- Serves 8 - 10.