The Raw Cooked Vegan

Tuesday, November 16, 2010

Fennel and Rosemary Focaccia


This is a nice focaccia bread that originated from a recipe in a Mediterranean cookbook by Anne Sheasby. I used fresh fennel, instead of red onion. If you're not intimidated by baking yeast breads, this should be a pretty easy one for you.

I have a bread maker with a dough setting (I know that's cheating). I just throw the ingredients into the bread machine and turn it on. About an hour or so later, my bread has kneaded and risen. I take it out and roll it flat, top it and let it rise one more time.

However, if you don't have one of these machines, then there are only a few more steps involved.

Fennel and Rosemary Focaccia
3 cups all-purpose flour
1/2 tsp sea salt
2 tsp rapid rise yeast
1 cup lukewarm water
3 TBS olive oil
1 fresh fennel bulb, green tops removed and sliced thin
1 large fresh rosemary sprig
Coarse sea salt to sprinkle on top

Sift flour and salt into a large bowl. Stir in the yeast, then make a well in the center of the flour mixture. Pour the water and 2 TBS of the oil in the center of the well. Mix thoroughly to make a dough, adding a little more water if it seems to dry.

Knead for about 10 minutes on a lightly floured surface until smooth and pliable.

Place dough in a lightly oiled bowl, cover and let rise in a warm place for about 1 hour, until doubled in size.

Transfer dough to a lightly floured surface and roll out to 1/2 inch thickness into desired shape. Carefully transfer to lightly oiled, flat baking pan, (I used a baking stone). Brush top of dough with remaining 1 TBS oil. Push thumb into dough and make "dimples" across the top of the focaccia. Add sliced fennel and rosemary and push lightly into dough as well. Cover loosely with plastic wrap and let stand in warm place for 1 hour.

Remove plastic wrap and preheat oven to 375 degrees Fahrenheit. Sprinkle top with coarse sea salt granules and bake 25 to 30 minutes until done.

Before baking.

When focaccia is done, carefully loosen from pan with long knife or spreader. Transfer to cooling rack. Once cooled, I cut it into rectangles, then cut each piece in half, lengthwise for a panini, or just dip the pieces in seasoned olive oil.

3 comments:

Jeni Treehugger said...

That looks amazing, I can almost smell it!

Monique a.k.a. Mo said...

WANT!

libraloves said...

This looks really yummy - I want to try making focaccia soon!