The Easiest Focaccia in the World-In the RV oven
I found this recipe called "The Easiest Focaccia in the World" posted online and I have to say they may be right. I was looking for something really easy to accompany a thin sliced sirloin and freshly picked garden salad. (sorry Northerners!!) Anyway, it doesn't get any easier than this.
Here is my slightly modified version. (added the whole wheat) I apoligize, I had to add some flour and I'm not quite sure what the end flour weight is so you'll have to add to the original amount until you get it to come off the sides of the mixer.
100 grams WW flour
350 grams AP flour
2 tsp instant yeast
1 1/2 tsp salt
13.5 fluid oz warm water
Mix in the KA blender on speed 4 for 10 minutes. During this time I watched and had to add about 1/2 cup off flour in small increments until the sides of the dough didn't stick but the bottom was still sticking to the bowl.
Let rise in oiled bowl until almost tripled. This took about 45 minutes.
Put on silpat with cornmeal (or oiled parchment, oiled baking pan). I put the silpat into a "half cookie sheet" as that is what will fit into my camper oven. Spread the dough out gently. This fit my half sheet perfectly. It will be about 1" thick.
Spread with about 1/4 cup olive oil. I used a mixture of 2 cloves fresh garlic, some fresh parsley/thyme (from the garden) and a little sprinkle of red sea salt. I spread the thyme/parsley/garlic mixture onto the bread and dimpled it with my fingers. Then a light sprinkle of asiago cheese. Let dough double in pan, about 30 minutes.
Into the oven (probably about 450 but who knows with the camper oven?) for about 20 minutes. Results, tasty light focaccia bread to eat with our tender, fresh garden salad, homemade Meyer lemon vinagrette and thin sliced sirloin steak on the grill.
Until next time. It's 65 degrees and sunny here at RV World, Mesa, AZ!
Comments
This sounds like a really easy recipe, and I shall have to try it. I've made a couple of foccacia, but they always seem "complicated". The quantity is way too small for my Bosch mixer though. I'd have to double it to have enough dough for the hooks. The Bosch does not do paddles. I'd mix by hand but my wrists would never hold up to it.
Thanks for the tip!
OldWoodenSpoon
I started a winter garden around the end of October. Kale, mesclun, lots of different lettuces, arugula.
Now my peas are starting to blossom, onions coming up strong, cauliflower, brussel sprouts, cabbage and bok choy are beginning to grow well.
And the best part-I babied two tomatoe plants through the winter with Christmas lights and boxes when it dipped below 40 degrees. They are setting fruit like crazy and I had the first couple of cherry tomatoes this past week!
Our habaneros, cowhorn peppers and jalapenos never stopped producing. They've recently slowed down but seem to be picking back up again. The eggplant stopped and looks like it got frozen but it's blossoming, just looks a bit ugly. I think it will make it to fruit again soon.
I have a new garden plot which is really big. Today I need to start dumping bags of compost and mixing. My tomato seedlings are long past needing to be planted although the dates according to the extension office are Feb 15. I can always cover with a sheet if it gets a little cold. They're hardening off outside on a wheeled cart and looking good. New garden area is huge, 30X 15 + 15X15. Can't wait to get this planted.
Anyone in the area, if you'd like some heirloom tomato seedlings, I have so many, of all different varieties, I really need to find some good homes for them.
Here's a picture of the focaccia, or at least what's left.
soon. Thanks for the picture. It looks absolutely delicious.
That's no garden Tracy, it's a small farm! It sounds wonderful, and you'll be very popular in the neighborhood come harvest time. If I tried to get to or go into our garden today I'd need a rope to pull me out. It is soggy wet out there. It will be 6 weeks or more before I'm able to start spading it up. In a few weeks we'll start some seed in the kitchen window to get a bit of a jump on the planting, but too soon to think about that yet. We've had nearly two inches of rain in the last 10 days! We need it badly, but it has it's price along with the blessings.
OldWoodenSpoon
Nah, the small farm was when I was in OK. It will come again when we move away from the concrete jungle of Mesa. I used to have a true farm full of cattle, horses, peacocks, chickens, gunieas, and lots of garden stuff on many acres.
Now, 1/2 acre. Only some lemon trees and a year round garden. Always looking for more space because whoever came before me put in almost 2 feet of gravel with 2 layers of plastic. It's nearly impossible to get rid of. But, I'm trying!
I love having fresh produce to go with my baked goods and cooking. I only wish I still had my organic meat and farm raised eggs. Now, that was a treat. Beef and eggs from the store simply don't cut it, almost to the point of me not wanting to eat them. I used to raise my own longhorns, started my herd from cattle fresh off the Wichita Refuge in Meers, OK. This herd was the herd that saved the longhorn breed.
Stay dry and remember that when I'm burning up this summer you might be enjoying the fruits of a lovely garden. I will be covering my tomatoes to save them from scorching so that they will live until cooler fall days. Nothing will set fruit in the heat of summer around here except maybe eggplants and okra. OK, maybe zucchini, will anything kill that?
Now, what to bake today? Hmmm. I'm thinking I'm in the mood for something sweet. What goes good with lemons?
First thought? Meringue!
Second thought: cake, as in "Pound"!
Third.. . Well you get the idea. Say "sweet" and I'm full of ideas!
BTW: Nothing, but nothing, kills zucchini!
OldWoodenSpoon