Focaccia Bread

I am a bit obsessed with local and homemade food and yesterday I accomplished both.

You too can be a hero in your own house with this easy focaccia bread – the secret is the olive oil and parmesan cheese which is mixed into the dough in addition to being a topping with the rosemary. Using quick raise yeast means that you can enjoy this warm bread with dinner even if you don’t start until 4:30 tonight.

The smell of bread baking in the house seems to draw everyone to the kitchen and bread goes with any meal in my opinion. In our house focaccia bread is served with a mixture of olive oil and balsamic vinegar for dipping but its good without it too.

Last night we had sausages from the Farm and I made mashed potatoes which were also done in record time. I chopped the peeled potatoes and boil them for 20 minutes together with a chopped leek and two cloves of garlic. Drain the water and mash together with butter, milk and cheese. My mashed potatoes are different every time depending on what I have in my fridge. The liquid can be milk or cream, any kind of cheese and also a couple of tablespoons of Ranch or Caesar dressing goes well in the potatoes. Salt and pepper and it’s done.

Now that I have teen-agers it is important to me that they see that most nights something is prepared in our kitchen. Even if it is only macaroni salad to go with the grilled cheese sandwiches, dinner is made at home.

Focaccia Bread

1 pkg. rapid-rise yeast
1 cup warm water
3 cups flour
¼ cup parmesan cheese (plus topping)
¼ cup extra virgin olive oil (plus topping)
1 tsp. salt
¼ tsp. pepper
2 tbsp. rosemary chopped

Combine yeast with warm water and let stand until foamy, about 5 minutes. Meanwhile, in bowl combine 2 cups flour, parmesan cheese, olive oil, salt and pepper, stir in yeast mixture and carefully add more flour until dough forms into a ball. On lightly floured surface knead dough until smooth and elastic, about 5 minutes. Don’t add too much flour, it has to be slightly sticky. Cover and let rest for 5 minutes.

Spray a 9 x 13 baking pan with pam and evenly press dough into pan. Cover and let rise in warm place until doubled in size, about 1 hour. (I put the pan in the microwave as it tends to be warm and draft free).

Pre-heat oven to 400 degrees and using two fingers make indents in the bread about 2 inches apart; do not press through to the bottom. Drizzle with 2 tbsp. of olive oil and bake for 15 minutes. Sprinkle with rosemary and additional parmesan cheese and bake for an additional 5 minutes. Cool on rack for 5 minutes and then remove from pan and let cool on rack.

Serve with olive oil and balsamic vinegar if you wish.