I love to eat focaccia with fresh herbs and think it's one of those show stopper additions to our table because it is a work of art
Focaccia sounds like it is this gourmet bread that takes hours and hours to make, it goes wonderfully with a delicious Italian style meal or as an appetizer dipped in some quality olive oil and basalmic vinegar. I love to serve this with my salad course during our meal, although I love to dip the bread into my red sauce and enjoy it that way also. I think Focaccia is one of those newer style breads that not many people have heard about, but I love to eat it with fresh herbs and think it's one of those show stopper additions to our table because it is literally a work of art. I created my focaccia with easy to use premade bread dough from Rhodes, and baked it in my cast iron pan. The bottom of the bread gets crispy and the inside of the bread remains soft, while you still get tons of flavor from the garlic, cheese and lots of fresh oregano. After it's baked and cooled down, I slip it out of the pan, slice with my pizza cutter and place back in the pan to serve. The cast iron keeps the bread warm at the table too. I will show you how you can easily make you own delicious and beautiful bread for dinner. Any leftovers can be sliced and made into rustic sandwiches that taste gourmet.
To begin, we need 1 loaf of Rhodes Bake N Serv White Bread, somewhat thawed out.
The other ingredients we need are chopped garlic, grated parrmesan, fresh oregano and some good quality extra virgin olive oil.
This uses my chopped method of taking a large kitchen knife and chopping up the bread to begin.
I usually slice it into a few slices then make a small well with the pieces to place the added ingredients. Put two tablespoons of chopped garlic, and two tablespoons parmesan, with 1 tablespoon of olive oil onto the bread dough. Also add in about 2 tablespoons of fresh oregano leaves, stripping the leaves off the stems.
Continue chopping the bread, and folding the dough over and over until the ingredients are incorporated into the dough and the pieces of dough are about lime bean sized.
Oil the cast iron pan with more olive oil, I used a paper towel to also oil up the sides of the pan.
Put the dough into the pan, and press it out until it is an even layer in the pan. Allow to rice for 2-3 hours until doubled.
Bake at 415 degrees for about 20-24 minutes until golden brown. Cool about 5 minutes.
Garlic Oregano FocacciaServings: 8 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 20-25 min
Garlic Oregano Focaccia
1 loaf of Rhodes Bake N Serv White bread- partially thawed
2 Tablespoons chopped garlic
2 Tablespoons grated parmesan
2 Tablespoons fresh oregano leaves
1 tablespoon extra virgin olive oil
extra olive oil
Partially thaw loaf of Rhodes bread. Begin to chop on cutting board.
Add parmesan cheese, garlic, olive oil and oregano to bread, continue chopping until pieces are about lima bean sized.
Spread olive oil in cast iron pan, add dough and push into flat layer in pan.
Proof dough in pan for about 2-3 hours, bake at 415 degrees about 20-24 minutes until golden brown.
Cool, remove from pan, slice with pizza cutter and place back into warm pan to serve.