I should add this is a King Arthur Flour recipe that I added herbs and spices to instead of using their pre-made spice mix.
Here's a link to the original recipe:
http://www.kingarthurflour.com/recipes/no-knead-garlic-cheese-flatbread-recipe . 1-2/3 to 1-3/4 cups (375g to 400g) warm water 1-1/4 tsp (9g) table salt 1 Tbsp (9g) instant yeast (or 1 packet instant or active dried yeast) 1/4 cup (28g) cheese powder of your choice, Like grated Parmesan, etc. 2 Tbsp (7g) dried onion flakes 1-1/2 tsp (4g) onion powder 1 tsp (3g) garlic powder 1-1/2 tsp (1g) dried Italian seasoning 3-1/2 cups (420g) Unbleached All-Purpose Flour 3 Tbsp (35g) olive oil (plus additional for drizzling) . 1) Lightly grease a 9" x 13" sheet pan, and drizzle 2 tablespoons olive oil in the bottom. . 2) Combine all of the ingredients except olive oil in mixer bowl, and beat at high speed (using mixing paddle) in a Kitchenaid mixer for 60 seconds. Beat in olive oil last until well combined. . 3) Scoop the sticky batter into the prepared pan, spread batter evenly on bottom of pan and cover the pan with another upside-down sheet pan, and let it rise at room temperature for 2 hours (the garlic and onion powder slow down the yeast rise), until it has become puffy and dough rises a little over edge of sheet pan. . 4) Gently poke the dough all over with your index finger to make an indent pattern. . 5) Drizzle dough lightly with olive oil, and sprinkle with more cheese powder, and/or the dried herbs of your choice, if desired. . 6) Place sheet pan of risen dough in cold oven, uncovered, and set oven to 350°F (175°C). . 7) Bake the bread until it's golden brown, about 45 minutes. . 8) Remove from oven and allow to cool before removing from pan or slicing.
Thanks. Can't wait to try this recipe. I had initially tried the olive oil recipe from the Bread in 5 Minutes book, but didn't like the results. Didn't rise well, not enough air pockets...
My kids and I have gotten really good focaccia at a local restaurant called "Not Your Average Joe's" in Watertown MA. The restaurant sells loafs if you ask, but I thought, why not just make it myself! :)
Happy New Year! New Year's resolution, "Bake more bread!" :D
Thanks, Nora. Looks interesting. I'm sure having the sponge builds the flavor. I like the look of the finished loaf as it has some nice rise and air pockets.
I do something very similar (without the cheese up to now, but will definitely try that). I have started putting more and more chopped bacon into the dough recently. Question: why do you advise dried onion flakes and garlic powder when you can get fresh? That's what I do and it just adds to the moisture.
No-Knead Focaccia Bread
I should add this is a King Arthur Flour recipe that I added herbs and spices to instead of using their pre-made spice mix.
Here's a link to the original recipe:
http://www.kingarthurflour.com/recipes/no-knead-garlic-cheese-flatbread-recipe
.
1-2/3 to 1-3/4 cups (375g to 400g) warm water
1-1/4 tsp (9g) table salt
1 Tbsp (9g) instant yeast (or 1 packet instant or active dried yeast)
1/4 cup (28g) cheese powder of your choice, Like grated Parmesan, etc.
2 Tbsp (7g) dried onion flakes
1-1/2 tsp (4g) onion powder
1 tsp (3g) garlic powder
1-1/2 tsp (1g) dried Italian seasoning
3-1/2 cups (420g) Unbleached All-Purpose Flour
3 Tbsp (35g) olive oil (plus additional for drizzling)
.
1) Lightly grease a 9" x 13" sheet pan, and drizzle 2 tablespoons olive oil in the bottom.
.
2) Combine all of the ingredients except olive oil in mixer bowl, and beat at high speed (using mixing paddle) in a Kitchenaid mixer for 60 seconds. Beat in olive oil last until well combined.
.
3) Scoop the sticky batter into the prepared pan, spread batter evenly on bottom of pan and cover the pan with another upside-down sheet pan, and let it rise at room temperature for 2 hours (the garlic and onion powder slow down the yeast rise), until it has become puffy and dough rises a little over edge of sheet pan.
.
4) Gently poke the dough all over with your index finger to make an indent pattern.
.
5) Drizzle dough lightly with olive oil, and sprinkle with more cheese powder, and/or the dried herbs of your choice, if desired.
.
6) Place sheet pan of risen dough in cold oven, uncovered, and set oven to 350°F (175°C).
.
7) Bake the bread until it's golden brown, about 45 minutes.
.
8) Remove from oven and allow to cool before removing from pan or slicing.
Hi Antilope,
Thanks. Can't wait to try this recipe. I had initially tried the olive oil recipe from the Bread in 5 Minutes book, but didn't like the results. Didn't rise well, not enough air pockets...
My kids and I have gotten really good focaccia at a local restaurant called "Not Your Average Joe's" in Watertown MA. The restaurant sells loafs if you ask, but I thought, why not just make it myself! :)
Happy New Year! New Year's resolution, "Bake more bread!" :D
I tried this recipe from Nancy SIlverstone and simply luv it.
Here is the link
http://www.latimes.com/features/food/la-fo-masterclass-rec1-20110526,0,1189999.story#axzz2p8W0bJVs
Happy Baking :)
Thanks, Nora. Looks interesting. I'm sure having the sponge builds the flavor. I like the look of the finished loaf as it has some nice rise and air pockets.
Susan
http://www.thefreshloaf.com/node/31144/focaccia-la-ciril-hitz
Hi Mirko,
Thanks. Look forward to trying this. I have to get used to the metric conversion, but looks like it will be worth it!
:)
Susan
I do something very similar (without the cheese up to now, but will definitely try that). I have started putting more and more chopped bacon into the dough recently. Question: why do you advise dried onion flakes and garlic powder when you can get fresh? That's what I do and it just adds to the moisture.