> From: hensley@columbus.rr.com
> Date: 15 Oct 99 01:04:17 Eastern Standard Time
>
> I would like to see some breads with some rosemary, either foccacia's or
> whatever...Can you guys and gals dig me some new ones up??
Hi Jenny,
Once you have a good, basic bread recipe it is very easy to add savory
ingredients, including rosemary. I have included some good recipes here
in this post that will get you started. These are also posted (along with
many others) on my recipe Web site, at
http://www.geocities.com/Heartland/8098/recipes.html
Enjoy,
Joan
Email: joanm@bigfoot.com
Ciabatta with Olives and Italian Herbs
--------------------------------------
Makes: 2 loaves
Sponge:
1 c. bread flour
2 t. sugar
2-1/2 t. active dry yeast
3/4 c. warm water (approx. 110-120F -- warm to the wrist)
Blend ingredients together thoroughly in medium bowl. Cover; place in
refrigerator for 12-24 hours.
Bread:
Sponge starter (preferably at room temperature)
4 c. bread flour
1 to 1-1/4 c. warm water (approx. 110-120F -- warm to the wrist)
2 t. powdered milk
1/4 t. ground ginger
1/4 t. ground cayenne pepper
2-1/2 t. active dry yeast
1 t. salt
4-6 T. Italian herbs (I like to use a mixture of oregano, basil, and
thyme -- you can use fresh, chopped herbs or dried herbs)
2.25 oz. can of sliced ripe olives, well drained
2 T. bread or all-purpose flour
Preheat oven to 425F(400 if using convection).
In a large mixing bowl, combine all bread ingredients (sponge through ripe
olives) and knead for 7-9 minutes. Turn dough out onto a floured work
surface and divide into two equal portions (you may also make 4 individual-
sized bread loaves). The dough will be sticky and soft, so you may wish
to flour your hands before working with the dough.
Roll each portion into a roughly oval shape approximately 3/4" thick. These
breads are more beautiful if they are shaped irregularly. Dust loaves
lightly with flour. Place loaves on a baking sheet sprinkled lightly with
cornmeal. Let rise for 20-30 minutes until doubled in thickness and puffy.
Bake for 25-27 minutes until loaves are slightly browned on top and sound
hollow when tapped. Remove from oven; cool on wire rack.
NOTE: these loaves are excellent when used for sandwiches or "quick" pizzas.
For sandwiches: slice loaf in half horizontally; toast lightly. Top one
half with sandwich filling, place other half on top. Serve.
For quick pizzas: brush very lightly with olive oil and other pizza
toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables, herbs)
and place under broiler until cheese is melted and bubbly. Serve
immediately.
Flatbread/Focaccia (for Cuisinart)
------------------------------------------------
Yield: 2 flatbreads
2 c. bread flour
1 c. Italian flour (available from King Arthur Baking Co.)
1/4 t. cayenne pepper
1/4 t. ground ginger
1-1/2 t. salt
1 T. sugar
1 T. yeast
3 T. olive oil
1 c. warm water (110-115F)
2-3 t. corn meal
6 Tbsp. olive oil (approximately)
Desired toppings and/or additions (see below)
Place baking stone in oven. Preheat oven to 450F for at least 30 minutes
prior to baking.
Insert metal blade in work bowl of food processor. Add flours, cayenne
pepper, ground ginger, salt, and sugar. Pulse to blend. Add yeast and any
other ingredient additions (flavors, spices, herbs, etc.). Pulse 5 or 6
times to blend well.
Add olive oil and warm water; process about 45-60 seconds, or until dough
forms a ball in the work bowl.
Prepare pizza peel or baking sheet by sprinkling lightly with corn meal.
Remove dough to flat, floured board. Divide into two equal-sized pieces.
Using tips of fingers, gently pat down dough to about 1/4-1/2" thick. The
shape does not matter -- I have used square, rectangular, and oval shapes.
Gently place shaped piece on pizza peel or baking sheet sprinkled with
corn meal. Repeat for the other piece of dough.
Place pizza peel or baking sheet in a warm, draft-free location until dough
pieces are puffy, about 25-30 minutes. Using end of wooden spoon, make
depressions in dough. Brush lightly with olive oil. If using topping
ingredients, sprinkle them on at this time.
Turn oven down to 400F (375F if using convection) Fahrenheit. Place
dough pieces on heating baking stone in oven; bake for approximately 13-15
minutes, or until bread is golden brown.
Remove to cooling racks and cool briefly before slicing. If freezing
loaves for later use, cool thoroughly (about 2 hours).
----------------------------
INGREDIENT ADDITIONS:
1) dried spinach & feta cheese (available from King Arthur Baking Co.)
2) sliced black olives, drained
3) herbs (e.g., rosemary, thyme, basil, oregano)
4) crushed red peppers
5) dried onion flakes
6) sun-dried tomatoes, chopped
7) dried bell peppers, chopped
TOPPINGS:
1) crushed red peppers
2) herbs (e.g., rosemary, thyme, basil, oregano)
3) coarse salt
Pizza Dough (for KitchenAid)
----------------------------
Yield: 1 12-16" crust
2 c. bread flour
1 c. whole-wheat flour
1 T. vital wheat gluten
2 T. sugar
1 T. salt
1/2 tsp. ground ginger
1 Tbsp. active dry yeast (I use rapid-rise)
3 Tbsp. olive oil
1 c. lukewarm water
6 Tbsp. olive oil (approximately)
Desired pizza toppings
With standard mixing attachment, thoroughly combine all dry ingredients
except yeast into large mixing bowl. Add yeast and combine thoroughly.
Add water and olive oil; mix only until dough starts to form a ball and
mixer begins to labor a bit -- approximately 10-20 seconds.
Attach dough hook to mixer and knead dough for approximately 7-9 minutes.
Remove dough to greased glass container; cover loosely with tea towel or
plastic wrap. Set in a warm, draft-free location until doubled in bulk;
punch down. You may repeat for a second rising, but it is not necessary
for pizza dough.
Preheat oven to 500F for a minimum of 20 minutes (if using bread stone,
preheat for at least 30 minutes to allow bread stone to reach proper
temperature).
Punch down dough and shape into a ball; let rest for 10-20 minutes. Roll
out to desired thickness to fit pan, or to size desired. Ensure that the
outer edges of dough are slightly thicker so that toppings do not drip off
during baking. Brush dough all over with olive oil. Cover loosely with
tea towel or plastic wrap; place in warm, draft-free location until dough
has risen slightly (about 20-25 minutes).
Turn heat down to 425F (or 375 if using convection); immediately uncover
dough and place into oven for 10 minutes. Remove dough from oven; place
toppings on pizza. Place pizza back into oven for approximately 25
minutes, or until toppings start to bubble and edge of crust begins to
brown slightly.
Cut into wedges and serve immediately.
----------------------------
VARIATION #1:
To make a nice herbed pizza crust, add dried or fresh herbs along with the
dry ingredients when mixing. These might include herbs such as basil,
thyme, oregano, parsley, rosemary, and sage in the quantities that you like
best. Alternately, you may wish to use an Italian herb mix which already
contains various herbs. If the mix includes salt be sure to reduce the
amount of salt you add in the recipe, perhaps cutting it in half.
VARIATION #2:
Pizza doesn't have to be round like many of the pies you see in
restaurants! If you don't have a round pizza pan, just press the dough
into a square jelly roll pan. For a deep-dish pizza, you may even want to
use a 9x13 brownie pan. Using a square pan makes it easier to cut into
even-sized squares when it's finished baking.
Basic White Bread
-----------------------------
Yield: 2 pizzas or 2 standard-sized loaves or 16 rolls
Stir together:
approx. 6 to 6-1/2 c. bread flour (all-purpose can be substituted if you
wish)
3 T. granulated sugar
2 t. salt
1/4 t. ground ginger
2 T. vital wheat gluten
1/4 to 1/2 c. powdered milk (do not use for pizza dough)
3 T. soft shortening (optional in standard bread and rolls; do not use for
pizza)
Stir in:
4-1/2 to 6 t. granulated yeast (I use the instant stuff, but you can use
the
longer-rising yeast if you wish)
Add:
2-1/4 c. warm water minus 2 Tbsp. (approx. 110-120F -- warm to the
wrist)
2 Tbsp. lemon juice
FOR PIZZA:
I also add approximately 2-3 Tbsp. of good-quality olive oil, and often
some Italian spices such as rosemary, basil, thyme, savory, etc.
If you are using a KitchenAid, knead for approximately 9 minutes by
machine; otherwise, use your standard hand-kneading techniques. Place
dough in a greased bowl; cover loosely with plastic wrap or a tea towel.
Place dough in a warm, draft-free location (in the summer my hot garage
serves as my "proofing oven") until it has doubled in bulk. Punch down;
let rise again until doubled. Punch down; divide dough into two equal
portions.
---------------------------------------------------------------------------
FOR STANDARD BREAD:
Shape into loaves and place into greased loaf pans. Cover loosely with
plastic wrap or tea towel. Place in a warm location until dough has risen
approximately 1/4" to 1/2" above top of loaf pan.
Bake in preheated oven at 375F for approximately 25 minutes. Remove loaves
from pans; place loaves (without pans) back into oven. Bake for
approximately 5-15 minutes longer until loaves are golden-brown and sound
hollow when tapped.
Remove loaves from oven; place on wire racks to cool thoroughly.
NOTE: I use the basic proportions in this recipe to make most of my
breads, often substituting a portion of the bread flour with whole-wheat or
rye flour, adding ingredients such as cinnamon, egg, raisins, etc. You can
also substitute warm milk for the warm water. I often make sweet rolls,
breakfast breads, white bread, wheat bread, and so forth with the basic
proportions presented here.
---------------------------------------------------------------------------
FOR PIZZA:
Roll out dough into rounds, from 1/4" to 1/2" thick depending on how thick
you like your crusts (remember to allow for rising). If you are using a
pizza peel, sprinkle some cornmeal on the peel and put dough on peel before
continuing; otherwise, place dough on baking sheet or pan. Prick dough all
over gently -- don't make holes through bottom or topping will drip
through. Brush dough lightly with olive oil, making sure to brush around
edges, as well. Put toppings on dough (e.g., tomato paste, pepperoni,
cheese, garlic, sun-dried tomatoes, cooked sausage or hamburger, etc.) and
set aside until oven is preheated.
Bake in preheated oven at 450F until crust is lightly golden and cheese
starts to bubble and melt. Remove from oven; cut into sections and serve
immediately.
NOTE: I find that the use of a baking stone makes a nicely finished crust
on the bottom, avoiding any soggy bits inside the pizza. If you are using
a stone or tiles, be sure that they are preheated thoroughly (e.g., at
least 15 minutes) prior to placing the pizza on the stone or tiles.
Sourdough White Bread with Commercial Yeast
-------------------------------------------
Yield: 2 16" pizzas
or 3 10" pizzas
or 2 standard-sized loaves
or 16 rolls
Stir together:
approx. 6 to 6-1/2 c. bread flour (all-purpose can be substituted if you
wish)
3 T. granulated sugar
2 t. salt
1/4 t. ground ginger (you will not taste this)
2 T. vital wheat gluten
1/4 to 1/2 c. powdered milk (do not use for pizza dough)
Stir in:
4-5 t. granulated yeast (I use instant rapid-rise yeast)
Add:
3 T. soft shortening (optional in standard bread and rolls; substitute 2-3
T.
good olive oil if making pizza)
1 c. basic white sourdough starter
1 c. warm water (approx. 110-120F -- warm to the wrist)
2 Tbsp. lemon juice (optional)
If you are using a KitchenAid, knead for approximately 9 minutes by
machine; otherwise, use your standard hand-kneading techniques. Place
dough in a greased bowl; cover loosely with plastic wrap or a tea towel.
Place dough in a warm, draft-free location (in the summer my hot garage
serves as my "proofing oven") until it has doubled in bulk. Punch down;
let rise again until doubled. Punch down; divide dough into portions and
shape (see notes below).
---------------------------------------------------------------------------
FOR STANDARD BREAD:
Shape into loaves and place into greased loaf pans. Cover loosely with
plastic wrap or tea towel. Place in a warm location until dough has risen
approximately 1/4" to 1/2" above top of loaf pan.
Bake in preheated oven at 375F for approximately 25 minutes. Remove loaves
from pans; place loaves (without pans) back into oven. Bake for
approximately 5-15 minutes longer until loaves are golden-brown and sound
hollow when tapped.
Remove loaves from oven; place on wire racks to cool thoroughly.
NOTE: I use the basic proportions in this recipe to make most of my
breads, often substituting a portion of the bread flour with whole-wheat
or rye flour, adding ingredients such as cinnamon, egg, raisins, etc. You
can also substitute warm milk for the warm water. I often make sweet
rolls, breakfast breads, white bread, wheat bread, and so forth with the
basic proportions presented here, although you may want to add a bit more
sugar for some things.
---------------------------------------------------------------------------
FOR PIZZA:
I often add some Italian spices such as rosemary, basil, thyme, savory,
garlic, etc. This tastes great when incorporated in the dough *as well
as* sprinkled on top with other toppings. I also sometimes substitute a
small amount (e.g., 1/4 cup) of cornmeal for some of the bread flour in
the recipe to add a bit of texture and flavor.
Roll out dough into rounds, from 1/4" to 1/2" thick depending on how thick
you like your crusts (remember to allow for rising). If you are using a
pizza peel, sprinkle some cornmeal on the peel and put dough on peel
before continuing; otherwise, place dough on baking sheet or pan. Prick
dough all over gently -- don't make holes through bottom or topping will
drip through. Brush dough lightly with olive oil, making sure to brush
around edges, as well. Put toppings on dough (e.g., tomato paste,
pepperoni, cheese, garlic, sun-dried tomatoes, cooked sausage or
hamburger, etc.) and set aside until oven is preheated.
Bake in preheated oven at 425F until crust is lightly golden and cheese
starts to bubble and melt. Remove from oven; cut into sections and serve
immediately.
NOTE: I find that the use of a baking stone makes a nicely finished crust
on the bottom, avoiding any soggy bits inside the pizza. If you are using
a stone or tiles, be sure that they are preheated thoroughly (e.g., at
least 15 minutes) prior to placing the pizza on the stone or tiles.