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Last week's focaccia bread:


Kinda got me slash dotted when the Food Network community admins posted the picture to their FaceBook account. Cool exposure... but I looked a git when the recipe wasn't there.

The recipe was snagged off Chef Michael Smith's show Chef At Home - so I figured the recipe was already on the website.

Anyway... I'm out of trouble now, and the bread is a real winner. Chef Smith did his with fresh basil, tomato and thinly sliced parmasan cheese. I did mine with fresh rosemary (it was what I had), tomato, olive and asiago cheese.

Took this from Chef At Home - the Birthday Lamb episode from Series 1.

2 cups bread flour
pinch of salt
pinch of sugar
1 tbsp traditional yeast
1 generous cup water

cornmeal
olive oil
toppings of your choice

Mix the first 5 ingredients in a mixer fitted with a dough hook. (or mix by hand and knead) till smooth and elastic. Cover and let rise in a warm place until double in size. (approx 1 hr). Punch down the dough and then roll out on a well floured surface to approx 1/4 inch in thickness. Transfer the flat bread to a baking sheet that's been generously sprinkled with corn meal (to prevent sticking. Dizzle and coat the top of the bread with a little olive oil, and add the toppings of your choice. Chef Michael Smith used fresh basil leaves, tomatoes, and thinly sliced parmesan cheese, salt and pepper. I used fresh rosemary, sliced olives, tomatoes, sea salt and asiago cheese.... but you can play around with the toppings based on what you have on hand and what you like. Cover lightly with a clean tea towel and allow to rise again (approx 1 hr) till double in size or soft and puffy looking.

Bake in an oven preheated to 350°F for 20-25 minutes or until golden brown and well set.


I think tonight I'll try it with the basil to celebrate the arrival of a lovely new little basil plant from D*, mostly because the scent of fresh basil in the kitchen again is driving me batty!
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