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Baking—Simple to Sensational

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This beautiful, full-colour cookbook comes complete with recipes from simple muffins to sensational cheesecakes. Each section features a different baking style that can fit easily into anyone's casual or formal dining experience.
  • $25.99 CAN
  • $25.99 US/INTL
Baking—Simple to Sensational
Herb And Garlic Focaccia

Herb And Garlic Focaccia      "Herb And Garlic Focaccia" is available in PDF format print friendly version
Great for dipping into olive oil and balsamic vinegar. Serve as an appetizer, or with soup or salad.
 
Milk1 1/3 cups325 mL
Granulated sugar1 tsp.5 mL
 
Envelope of active dry yeast (or 2 1/4 tsp., 11 mL)1/4 oz.8 g
 
All-purpose flour1 1/4 cups300 mL
Salt2 tsp.10 mL
Olive (or cooking) oil2 tbsp.30 mL
 
All-purpose flour, approximately2 cups500 mL
 
HERB AND GARLIC TOPPING
Olive (not cooking) oil1/4 cup60 mL
Garlic cloves, thinly sliced22
 
Chopped fresh basil (not dried)1/4 cup60 mL
Chopped fresh rosemary leaves (not dried) 1 tsp.5 mL
 
Yellow cornmeal1 tbsp.15 mL
 
Coarse sea salt1/2 tsp.2 mL
 
Combine milk and sugar in small heavy saucepan. Heat and stir on medium until warm and sugar is dissolved. Pour into small bowl. Let stand for 5 minutes.

Sprinkle yeast over top. Let stand for 10 minutes. Stir until yeast is dissolved.

Combine first amount of flour and salt in extra-large bowl. Make a well in centre. Add olive oil and yeast mixture to well. Mix until smooth batter forms.

Work in enough of second amount of flour until dough pulls away from side of bowl and is slightly sticky. Turn out onto lightly floured surface. Knead for 3 to 5 minutes, adding flour if necessary to prevent sticking, until smooth. Place in greased extra-large bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 2 hours until tripled in bulk.

Herb And Garlic Topping: Heat olive oil in small saucepan on low. Add garlic. Heat and stir for 2 to 3 minutes until fragrant. Remove from heat.

Add basil and rosemary. Stir. Let stand for 30 minutes to blend flavours.

Sprinkle cornmeal on bottom of greased 10 x 15 inch (25 x 38 cm) jelly roll pan. Punch dough down. Turn out onto lightly floured surface. Knead for 1 minute. Gently roll out or press into 10 x 15 inch (25 x 38 cm) rectangle, 1/4 inch (6 mm) thick. Transfer to prepared pan. Stretch and shape dough to evenly cover bottom of pan. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 45 minutes until doubled in size. Poke indentations over surface of dough with fingers or wooden spoon handle, about 1/4 inch (6 mm) deep and 1 1/2 inches (3.8 cm) apart. Drizzle topping evenly over dough. Oil will pool in indentations.

Sprinkle with coarse sea salt. Bake in 425°F (220°C) oven for about 20 minutes until golden brown. Let stand in pan for 5 minutes before removing to wire rack to cool. Cuts into 30 pieces.
 
1 piece: 85 Calories; 3.1 g Total Fat (2.1 g Mono, 0.3 g Poly, 0.5 g Sat); 1 mg Cholesterol; 12 g Carbohydrate; 1 g Fibre; 2 g Protein; 204 mg Sodium
 
 
 
Reprinted from Baking—Simple to Sensational © Company's Coming Publishing Limited

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