As promised...Food porn: Foccacia Bread to die for...
Ok my peeps... I promised this to a number of people and I like doing what I say I'm gonna do...
for those of you who no longer remember that your family doesn't eat like you OR if you can have like 2 bites of bread per week and you don't want to eat something that isn't worth the trouble, then this recipe is for you... *****A little FYI to you guys and gals....if your mate doesn't give you "extra-lovin' for the evening after this, then you didn't follow recipe or you need to find a new mate... :wink:wink:
Any man out there can make this, so that tell you how easy it is and most people would never guess that bread could be made in this simple fashion, however we don't have "Artisian" breads in the islands so we suffer until we make stuff like this:
Foccacia Island Style...
Serves 12 people (or one REALLY greedy *******)
2 3/4 cups of all purpose flour
1 teaspoon of white sugar ( I know I'm sorry) 1 dash of black pepper
1 teaspoon of salt 1 tablespoon of Veggie oil
1 packet of active dry yeast 1 Cup water
1 teaspoon garlic powder 1/2 teaspoon dried thyme
1 teaspoon oregano 1/2 teaspoon dried basil
2 Tablespoons of Olive Oil 2 Tablespoons of grated parmesan ch.
***(Optional 1 1/2 Cups of Shredded Mozzarella Cheese)***
When you're ready to eat it, i always have balsalmic vinegar, but this stuff really doesn't need it...
Directions
-
In large bowl, stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil, and black pepper.
-
Mix in vegetable oil and water.
-
When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
-
Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
-
Cover with damp cloth and let rise in warm place 25 minutes.
-
Preheat oven to 425 degrees.
-
Punch dough down, place on greased baking sheet.
-
Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
-
Using your knuckle, make indentations in the dough about 1/2-inch apart, then ***** dough with fork.
-
Brush top with olive oil, then sprinkle with Parmesan (***optional*** )add mozzarella cheese.
-
Bake for 13-15 minutes until golden brown.
-
For the "KILLER" OPTION dip in balsamic vinegar
Ok so I only have a dog and not a man right now and as much as I love my dog....I would not share this with her, it sounds to yummy to share...I'd freeze it and eat my two bites as often as I could!! SINCE I am Pre-Pre Op...I need to run get the yeast!!! Yahoo....bread tonight!!! sherry Oh and thank you! Smoooooootches!
... 
(deactivated member)
on 6/9/08 3:16 am
on 6/9/08 3:16 am
Ok-that's mean. I cannot eat bread....LOL. Looks good though.
Are there any local dishes that are VI takes on polenta or poi? (Polenta is made with corn, poi is made with tarot root). Poi is fabulous, but you actually basically have to KNOW a Hawaiian in order to get some-they guard that stuff.....
hoodoo,
We can't get god poi here, but we CAN get awesome polenta since Puerto Rico is only 23 miles away from me...
So the amount of great and different food is all around us. The problem is that there are a ton of chefs from a WIDE variety of places but getting the ingredients here is an expensive task.
But life is good and I've got nothing to ***** about....except there's NO mexican food anywhere near this place! ARGH....I long for a Taco Bueno taco... Coney Islander coney... OMG the list goes on and on... my mind used to just think of only one thing....now it's stuck on just 2 things...lol..
T.
I just want you to know that I made this bread today!!! It was unbelievable! It was amazingly easy and I totally savored every bite.....of the part I allowed myself. I then took the rest to my daughters house for her husband to devour!! They too were impressed! I was impressed that I took it out there! It was completely sinful!!! But oh soooooooooo worth it for now! I will make it again someday and maybe just lick the damn thing!!! Thanks for letting us have the recipe. Sherry
Most Active
Recent Topics
