Last week we made Focaccia breads for the children's tutors. I didn't measure and a few people asked for the recipe, so I measured when I made more batches today. This makes 6 round loaves. (I have a large mixer, so cut this in half in your mixer can't handle this much dough.)
Dice and chop all the add-ins.:
2 teaspoons Italian seasoning
3 cloves crushed garlic
1/2 cup minced onion or 1 Tablespoon dry minced onion
1/2 cup diced sun dried tomatoes
1/2 cup diced olives
1/2 cup crumbled bacon
Set aside.
In a mixer bowl, with the dough hook, blend:
5 cups hot water
5 teaspoons salt
2/3 cup olive oil
1/3 cup honey
Mix in 6 cups of flour
Sprinkle in 2 Tablespoons yeast
Mix in 5-7 cups flour
Blend in the add-ins while dough mixes
Knead approximately 8-10 minutes
Oil 3 10 x 15 pans and sprinkle with Parmesan cheese
Shape the dough into 6 circles and place 2 on each pan
Cover with a towel and let rise in a warm place till doubled in size
Preheat oven to 350
Beat an egg with a teaspoon of water and brush on the tops of the breads
Sprinkle with Parmesan cheese
Bake about 30 minutes till tops are golden. These should fit into the 1 gallon food storage bags when completely cooled.
This sounds great! What kind of mixer do you have? Brand and capacity? I made a recipe about 1/2 this size yesterday and it was almost too much for my current mixer. Thanks!
Posted by: Molly Smith | December 19, 2008 at 06:15 AM
Oh, Bridget! I'm so jealous now. Did you see my post on the forums about my flops. I'll be copying down your recipe--that's for sure! Beautiful bread!
Posted by: Monique | December 19, 2008 at 11:23 PM