Focaccia Olive Bread
Ingredients:
1 cup Lukewarm Water
2 ¼ teaspoons Instant Yeast (one 1/4-ounce packet)
¼ teaspoon Sugar
2 ½ cups All-Purpose Flour
1 teaspoon Fine Sea Salt
½ cup Extra-Virgin Olive Oil
2 Garlic Cloves (finely minced)
Italian Seasoning
Black Olives
Directions:
In a large bowl, combine the warm water, yeast, and sugar stirring until well combined and then let it sit for 10 minutes until it foams.
Add the flour and salt and mix well to form the dough.
Transfer the dough to the baking sheet and stretch it to make a rectangle shape, cover it with a towel and let it double in size.
Using your fingers, dimple the entire dough, then drizzle the top with olive oil.
Sprinkle the dough with garlic salt and Italian seasoning and some sliced black olives. Let the dough rise for 20 to 30 minutes until it puffs slightly.
Preheat the oven to 450°F. and bake the bread until golden brown, 15 to 20 minutes or so. Remove the focaccia bread to a wire rack and cool completely.
Focaccia Sweet Bread
Dough:
1 cup Lukewarm Water
2 ¼ teaspoons Instant Yeast (one 1/4-ounce packet)
¼ teaspoon Sugar
2 ½ cups All-Purpose Flour
1 teaspoon Fine Sea Salt
4 tablespoons of Melted Butter
Filling
1 cup Blueberries
1 cup Raspberries
1/2 cup Coconut Cane Sugar (or regular sugar)
1/2 teaspoon of Cinnamon
Topping
1/2 cup Powdered confectionary sugar mixed with a drizzle of cream to create a pourable frosting for extra sweetness.
Directions:
In a large bowl, combine the warm water, yeast, and sugar stirring until well combined and then let it sit for 10 minutes until it foams.
Add the flour and salt and mix well to form the dough.
Put the dough into a baking pan basted with butter and stretch it out enough to flatten it into a rectangle.
Meanwhile, combine the berries with the sugar and cinnamon and set aside.
Once the dough has doubled, pour the melted butter on top and then add half the berries to the dough and fold it over and over mixing the berries into the center of the dough.
Let is rise for 20 minutes, then put the remaining berries on top.
If you desire, sprinkle some finely chopped nuts and sunflower seeds on top of the berries.
In a preheated 425°F. oven, bake the bread until golden brown and thoroughly cooked. I insert a toothpick to check for any moisture before removing the bread. I allowed it to cool in the pan and then moved it to another dish to drizzle the frosting all over the bread.
Can you smell and taste the deliciousness of the two different ways I chose to use the Focaccia recipe? I have to say that I will be making both of them in the future as they were husband approved. ;-)
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
