Wednesday, May 21, 2008

Focaccia Bread

Focaccia Bread
1 loaf

1 tablespoon honey
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon salt
1 tablespoon olive oil
5 cups flour
3 tablespoons olive oil
2 tablespoons freshly chopped rosemary
1/4 cup freshly grated parmesan cheese
1 teaspoon salt

Dissolve honey in warm water; sprinkle yeast over top and let stand 5 minutes. Stir in 1 tablespoon salt, 1 tablespoon olive oil, and 5 cups of flour until dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Place dough in a oiled bowl and turn to coat. Cover and let rise in a warm place until doubled, about 20 minutes. Place dough onto oiled baking sheet, and flatten to cover the whole sheet. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil; sprinkle with rosemary, parmesan cheese and 1 teaspoon salt. Let rise for 10 minutes. Bake at 415 for 20 minutes or until golden brown. Enjoy!

I've never made this before and have always called it, "that good Italian bread that I can't pronounce and it starts with an F." ;-) So I looked it up! If I'm going to bake it, I need to know how to say it. :-)

Focaccia (pronounced foe-CAT-cha) is a flat oven-baked Italian bread, which may be topped with onions, herbs or other foodstuffs, related to pizza.

To Stay at Home is Best

Stay, stay at home, my heart and rest;
Home-keeping hearts are happiest,
For those that wander they know not where
Are full of trouble and full of care;
To stay at home is best.

Weary and homesick and distressed,
They wander east, they wander west,
And are baffled and beaten and blown about
By the winds of the wilderness of doubt;
To stay at home is best.

Then stay at home, my heart and rest;
The bird is safest in its nest,
Over all that flutter their wings and fly
A hawk is hovering in the sky;
To stay at home is best.

~Henry Wadsworth Longfellow

illustration courtsey of
"The Road Home" by Ray Hendershot