If you can make it for next to nothing in your own kitchen — and it’s easy-peasy and fast, besides — why fork over the outrageous going rate for a loaf of focaccia made by somebody else in some supermarket?
That just doesn’t make sense/cents.
Here, then, is the how-to for a rustic focaccia, one with a nice, springy crumb and golden crust. As an added bonus, the recipe comes complete with an “authentic” focaccia dipping guide.
How’s that for squisito? (Squisito, in Italian, being something between exquisite and delicious…)
EASY ITALIAN HERB FOCACCIA
31/4cups all-purpose flour
1envelope Fleischmann’s RapidRise Yeast
1tablespoon sugar
1teaspoon salt
1/4cup extra-virgin olive oil, divided
12/3cups warm (120-130 degrees) water
2tablespoons shredded fresh Parmesan cheese
1tablespoon Italian herb seasoning
Mix flour, undissolved yeast, sugar and salt in a large bowl. Add 2 tablespoons of the olive oil and water, stirring until well mixed. Spread dough into a greased 9-by-13-inch baking pan. Cover.
Let dough rise until doubled, about 30 minutes. Poke multiple holes into the dough, using the handle of a wooden spoon. Drizzle remaining 2 tablespoons of olive oil over dough, then sprinkle with the Parmesan cheese and Italian herb seasoning. Cover.
Let dough rise again for an additional 15 minutes while the oven preheats to 375 degrees.
Uncover and bake 30 to 35 minutes, until lightly browned. Cool slightly and cut into slices; serve warm. If desired, serve with additional olive oil for dipping.
AUTHENTIC FOCACCIA DIPPING
Start by serving the highest-quality olive oil you can come by. Pour it straight from the bottle, or pour a few ounces into a glass bottle with a small spout. Set out a similar bottle of balsamic vinegar.
If you have a pepper grinder and a sea salt grinder, now’s the time to haul them out and make them earn their keep.
Put a bread plate, small dessert plate or a saucer at each place setting. Each person then pours one or two tablespoons of oil into the center of the plate. Then, in the middle of the little splotch of oil, he or she pours no more than a tablespoon of balsamic vinegar.
Now you’ve got a classic case of oil and vinegar — they won’t mix together, so don’t bother trying. Add a grind or two of pepper and a grind or two of the sea salt — or a sprinkle of each, to taste.
Shazam — it’s dunk-ready!
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
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The next Forum will appear in Wednesday’s Good Life section.
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