So yesterday was the first day of my 6-day vacation from work and honestly I don't have much to show for it. I was lazy.... Like lounging around the house in your pjs lazy. I did reorganize my pantry though.
As you can see I have a very well stocked pantry which is why I want to get a bit more creative with my cooking and actually take advantage of the items that I have.
The one thing I am making today is roasted garlic focaccia bread. Luckily I have a beautiful jar of olive oil preserved roasted garlic in my fridge.
And it's been a long while since I have made bread from scratch and I had forgotten how much I enjoy the process. Kneading bread is therapeutic.
And the time that it takes for the bread to rise allows you to do other random household chores.
The final product was delicious🤤
The base recipe I use is from the the ethicvegan.
2 Tbs. fresh rosemary, minced (or dried)
3 cloves garlic, minced or pressed
1 package (.25 ounce) active dried yeast (approx 2tsp)
4 1/4 cups all-purpose flour
Additional olive oil for brushing
Kosher salt for sprinkling
1. In a large mixing bowl, whisk together water, active dried yeast, and salt and sit aside until the yeast produces small bubbles. In the meantime, heat the olive oil, rosemary, and garlic until aromatic in a small saucepan. Add the infused olive oil mixture to the yeast mixture and stir. Add 4 cups of flour and stir until combined. Knead the dough in the mixing bowl with your fingers for about 3 minutes. Gradually add the remaining flour until the dough is soft, not sticky. If it’s still sticky, knead in extra flour until the dough is soft.
2. Cover bowl with cling wrap or a clean towel and let dough rise in a warm place until doubled in size, about one hour. (I like to preheat the oven on the warm setting, turn the oven off, and let the dough rise in the oven with the door slightly open). Gently poke the dough with your finger. If your finger imprint remains, it’s ready.
3. Brush oil on a 10″ x 12″ rectangular baking pan. With oiled fingers, stretch the dough evenly over the baking pan. Cover and let rise for about 45 minutes.
4. Preheat oven to 400°. Use fingers to create dimples in the dough. Brush top of dough with olive oil, sprinkle with salt, and decorate as preferred. Bake for about 25 minutes or until golden brown.
**Keep in mind that if you decorate the top with veggies the bread would need to be refrigerated and will not last as long.