Oregano And Asiago Focaccia |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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While a bit time-consuming, this is the best recipe for focaccia that I've come across. I found it in Vegetarian magazine. Great for sandwiches, dipped in herbed olive oil, or just on its own. Ingredients:
11/2 tbsp. roasted garlic olive oil, plus more for greasing bowl |
41/2 cups all-purpose flour |
3 tbsp. finely chopped oregano plus 1 tbsp. whole leaves, divided |
2 tbsp. sugar |
11/2 tbsp. salt |
one 1/4-ounce package rapid-rise yeast |
1 tsp. dried oregano |
1/2 cup grated asiago cheese |
can be topped with sliced olives on red onion |
Directions:
1. Rub large bowl with roasted garlic olive oil and set aside.
2. Combine flour, chopped oregano, sugar, salt, yeast, and dried oregano in a separate bowl.
3. Stir in 1 2/3 cup warm water and continue to stir for two minutes (dough will seem wet and sticky), transfer to prepared bowl, cover with plastic wrap, and let rise in warm place for 1 to 11/2 hours, or until doubled in bulk.
4. Line a baking sheet with parchment paper and spray with cooking spray.
5. Stir cheese into dough.
6. Transfer dough to baking sheet and spread to sides of sheet with wet fingers.
7. Brush top with 11/2 tbsp. garlic oil and sprinkle whole oregano leaves over top.
8. Let rise 1 hour, or until dough is level with sides of the baking sheet. Preheat oven to 450 degrees and bake 20-25 minutes, or until golden brown on top and bottom.
9. Cool 20 minutes on wire rack before unmolding and serving.
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