MONDAY MORNING RECIPE POST - GARLIC PARMESAN FOCACCIA BREAD

We have kept bread off the shopping list for the last month but as the weather turned chilly and we had done well at cutting carbs, we thought this would be a great treat. It was!

Today I visited 4Recipe hosted by Zee. The actual recipe can be found at this link. It is the first focaccia bread I have ever made, and I was very pleased how it turned out. 

Garlic Parmesan Focaccia Bread - 8 servings

Approximately 230 calories per serving.

This savory Garlic Parmesan Focaccia Bread features a fluffy, golden crust topped with fresh garlic, parmesan cheese, and aromatic herbs. Perfect as an appetizer, side dish, or snack for any Italian-inspired meal (or non-Italian because we served it with Cheesy Vegetable Chowder and Corn Chowder.

3 1/2 cups all-purpose flour

1 packet (2 1/4 tsp) active dry yeast

1 1/4 cups warm water

1/4 cup extra-virgin olive oil, plus more for drizzling

2 teaspoons salt

1 teaspoon sugar

4 cloves garlic, minced

1/2 cup grated parmesan cheese

2 tablespoons chopped fresh rosemary (optional)

In a large bowl, dissolve the sugar in warm water. Sprinkle yeast over the water and let stand until foamy, between 5 and 10 minutes.

Add flour, salt, and 1/4 cup olive oil to the yeast mixture. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a well-oiled bowl, turn over so that the top is now oiled as well as the bottom. Cover and let rise in a warm place for about 1 hour or until doubled in size.

Preheat oven to 425°F (220°C). 

Punch down the dough and transfer it to a greased baking sheet. Press it out to a 9×13-inch rectangle.

Drizzle the dough with olive oil, sprinkle with minced garlic, parmesan cheese, and rosemary. Dimple the dough with your fingers.

Bake for 20-25 minutes or until golden brown. Let cool slightly before slicing and serving.

I added several notes from Zee but I always recommend visiting his food blog to see all the other wonderful recipes, and to read more about this one.

"If it turns out too dense, it probably just needed more rising time. Check to see if your yeast is fresh.

The dough relaxes more if you leave it in the fridge overnight. I didn’t believe this for the longest time; apparently, bakers know things.

If you forget the salt, well, it’s still edible. But best to sprinkle some on top when it comes out of the oven. Learned that one the hard way.

Officially, focaccia keeps in an airtight container for 2-3 days, but honestly, in my place it never lasts more than a day! If you do end up with leftovers, wrap them in foil, and pop ’em in a warm oven to revive. 

I love serving this bread with pasta and a big green salad. But it also makes a great snack dunked in soup or sliced for sandwiches. My family just tears off big chunks with a splash of oil and balsamic.

Lessons Learned (Aka: Don’t Be Like Me):

I once rushed the rise—big mistake. Ended up with a focaccia slab you could use as a doorstop. Now, I give it time or just park it in the fridge overnight. Honestly makes a difference.

Leaving the dough uncovered dries it out fast. I used to do this and wondered why I got that sad skin on top.

I always forget this, but oil the pan generously; otherwise, you’ll need a jackhammer to get the bread out.

“Can I freeze this?” Probably, but to be honest, I tried once and it was just okay. Better fresh or next day.

“Is it okay if my dough looks really sticky?” Actually, sticky is good. Just don’t over-flour it. If it’s super runny, toss in a bit more flour, no panic.

“Do I have to use all that garlic?” Well no, but why wouldn’t you? (Kidding; adjust to your taste!)

“Why isn’t my focaccia fluffy?” It probably needed a warmer spot to rise, or just a bit more patience. Bread’s funny that way. Still tastes alright though."

What did we think? For a first attempt I was very happy. I made our all-time favorite soup for the first time this chilly season, Cheesy Cheddar Chowder, and repeating this link. It made a great dipping bread. 

I thought kneading the dough for ten minutes would be a real pain, but it was interestingly very therapeutic. 

I skimped on the Parmesan cheese but next time I will definitely not and may use more. The taste of it, plus the garlic and the rosemary, was a real plus. Next time I definitely will not skimp.

The following night I sliced, toasted and popped a poached egg on the top. If you like poached eggs, or even a fried one, this was a very tasty option. It made a nice, light supper with a small green salad.

Just out of curiosity, what is your favorite meal. I am always looking for new ideas if you would care to share.

Below is the full address in case you prefer copying and pasting instead of using the link above.

https://4recipe.com/garlic-parmesan-focaccia-bread/

Thanks for looking everyone, 

have a great day and 

Bon Appétit.