Bread On Tuesday ~ Week 7 {Parmesan-Herb Focaccia}

Tonight's bread was kind of the best of both worlds.  While it takes only an hour to make from start to delicious finish, it is a yeast bread and thus has the wonderful flavor and consistency that makes a yeast bread sooooo good.  

And yes, I said that right...only an hour.

Kati made the soup this evening, while I was making the bread.  That is a switch for us, as she is the baker and I like to cook.  But it worked.  The soup (an old Taste of Home recipe, Lasagna Soup) was tasty, and this focaccia complemented it well.  

Don't be intimidated by focaccia.  This recipe is simple and, as I have said, quick, due to the use of fast-acting yeast.  (Rapid rise, fast-acting, bread machine yeast, fresh yeast...all terms for the same thing.  It's almost all I use these days, even substituting it for regular yeast in recipes that call for it.)

(Makes 2 rounds) Dough Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon sugar 1 teaspoon salt 1 package fast-acting yeast (2 1/4 teaspoons) 1 cup very warm water (120-130° F) 1 tablespoon extra-virgin olive oil Topping Ingredients: 1 tablespoon extra-virgin olive oil 1 or 2 garlic cloves, minced 2 tablespoons freshly grated Parmesan cheese 1 teaspoon dried rosemary or thyme 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper Directions: In a food processor*, combine flour, sugar, salt, and yeast; pulse to mix.  With machine running**, add water and 1 tablespoon oil through feed tube. When dough forms a ball, process 30 seconds or until dough is smooth and elastic***.  Grease medium bowl. With floured hands, remove dough from food processor; place in bowl. Cover with plastic wrap; let rise in warm place for 20 minutes.  Preheat oven to 400° F. Line baking sheet with parchment paper. In small bowl, combine 1 tablespoon oil and garlic.  Punch down dough; divide in half. On lightly floured surface, roll each half into 8-inch round; place on baking sheet. Press dough with fingertips to create dimples. Brush with garlic-oil mixture; sprinkle with cheese, thyme, coarse salt, and pepper.  Bake 20-25 minutes or until golden brown. Cut into wedges. Serve warm. ~ ~ ~ MY NOTES: *  I use my stand mixer instead of my food processor, using the dough hook to mix and "knead."   ** I add the water and oil while the mixer is running. ***  I found that I needed to add more flour in this step.  The dough was just too sticky and would not form a ball.  Maybe I didn't measure carefully, because I don't remember this happening before.

Or what man is there of you, whom if his son ask bread, 
will he give him a stone?

Matthew 7:9

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