Today I got a hankering for some focaccia bread. Have I made it before? Nope. Am I willing to try anything at least once? Yep! So here goes…
Make sure to put the ingredients according to the bread machine’s manufacturer instructions:
1 1/8 cups of water
3 1/4 cups of bread flour
2 tablespoons of olive oil
1 1/2 teaspoons of salt
1 teaspoon of garlic powder
1 teaspoon of oregano
2 1/2 teaspoons of rapid rise (bread machine) yeast
Mix in bread maker on dough setting.
Meanwhile, mince 6 cloves of garlic and then soak them in olive oil. I put my garlic and olive oil mixture in a small dish and microwaved it for 30 seconds. Voila! Garlic infused olive oil. Using your microwave makes quick work of what you’d otherwise have to do on the stove top in a skillet.
Once the the dough is done, portion it into two equal-ish blobs and then palm press those into whatever amoeba shape you find most appealing. Then coat them, generously, with olive oil. Place these onto baking sheets that have an olive oil and cornmeal coating.
Let rise for 25 minutes.
While rising, preheat your oven and pizza stone to 450 degrees on the bottom rack of the oven.
Then add all of the garlic-infused olive oil and all the glorious nuggets of garlic love that made that olive oil what it is. Spread it evenly over the risen dough.
Now set the oven to 400 degrees.
Remove your smoldering hot pizza stone from the oven, put some cornmeal on the surface, and put one of your garlicky, doughy amoebas on it. You’ll hear it instantly sizzle. Pop it back on the bottom rack of the oven and bake for approximately 12-15 minutes. Wait until it’s lightly browned on the surface. DON’T BURN THE GARLIC!
Repeat the preheating and baking process for the second piece.
Finally, wait until your focaccia is just cool enough not to blister your tongue, rip a hunk off, and chow down. It’s magical…so very magical. Focaccia experience #1: great success.