Saturday, April 25, 2009

Garlic-Onion-Parmesan Focaccia Bread

While I am enjyoing a glass of Sangiovese, from Napa Valley and not from Italy, my friends started to make focaccia bread to go with our Chicken Parmigiana.
  • 1 cup lukewarm water
  • 1 tbs olive oil
  • 2 tsp active dry yeast
  • 1 tsp sugar
Mix the above ingredients in a bowl.
Then mix in
  • approx. 2 cups of unbleached flour and
  • approx. 1 cup wheat flour
Next add
  • 3 gloves of garlic, minced
  • 1/4 of a red onion, grated
stir the dough with a wooden spoon until all ingredients is incorporated. Spice with Oregano, Basil and Rosemary.
Add about 1/2 cup of grated parmesan.
Put dough on countertop and knead with flour until smooth and elastic.
If dough begins to stick on surface, sprinkle surface with flour and keep kneading. Once dough has the right consistency form it to a ball, place it in a bowl, brush/drizzle with olive oil, cover with moist towel and let it rise in warm, dry area for an hour until double in size.
Punch the dough down, flatten to 1/2 inch, put on baking sheet and bake at 375 F for about 20 minutes.
The taste of the focaccia was delicious, but unfortunately, it did not rise, so the bread was chewy. We think it was the raw onions. Maybe we should have fried them first? Oh well, next time!


  1. du hast ja nen süssen kleinen Mitkoch!!!!!!!!!

  2. Ohne unseren Mitkoch haette es nur halb soviel Spass gemacht.