Focaccia bread is a flat oven baked bread that has become very popular throughout North America. This focaccia bread recipe is absolutely delicious, with a slight flavor of rosemary and Parmesan cheese…
Focaccia, is a perfect finger food for that special dinner party.
We also made a Sun-dried Tomato and Basil Bread Dip that is to die for. Several years ago my sister ate at a great restaurant called Griffins in The Fairmont Hotel Vancouver. She fell in love with their sun-dried tomato bread dip served as an appetizer. So, she asked the waiter jokingly for the recipe, not expecting to get it. Well, a few minutes later the waiter came back with the recipe in hand and presented it to her. She was absolutely shocked that they had given her the recipe. See, it pays to ask, you just never know, you may get what you ask for.
Needless to say this recipe has become a family favorite and now we want to share this recipe with all of you.
SUN-DRIED TOMATO DIP RECIPE
- 12 dry sun-dried tomatoes
- 1/2 chopped onion
- 2 cups extra virgin olive oil
- 1 cup balsamic vinegar
- 1 clove crushed garlic
- 2 tablespoons freshly chopped basil
- 1 medium diced hot pepper
Blanch the sun-dried tomatoes in boiling water for 3 minutes. Remove from water and chop. In a saucepan simmer the onions, (blanched) sun-dried tomatoes, garlic in 1 cup of olive oil for 30 minutes. Pour into a blender with the hot pepper and basil blend for 7 seconds. Add balsamic vinegar and remaining oil. Refrigerate for 6 hours. Place into a sealed container. This bread dip will last for 2 weeks in the fridge.
Enjoy! and have a Happy New Year!
- NIGHT BEFORE:
- 1¼ cups bread flour
- ¾ cup lukewarm water
- ¼ teaspoon instant yeast
- DAY OF:
- 3½ cups bread flour
- ¾ cup semolina flour
- 2 teaspoons salt
- 1½ teaspoons instant yeast
- 1½ cups herbed olive oil
- 2 cups lukewarm water
- ½ cup finely grated parmesan
- NOTE: To make your own herbed olive oil. Add 1¼ cups of olive oil in a saucepan heat till slightly warm, remove from heat, add ⅓ cup chopped herbs, let sit over night. I used rosemary herbed oil for this recipe.
- Place the night before ingredients into a bowl and mix, cover with plastic wrap and leave over night (12 - 15 hours). Next morning prep all the ingredients, this will help to make the focaccia easier to make. In a large bowl add in your flour.
- Add in the semolina flour and mix together.
- Add in the salt and instant yeast, blend together
- Pour in ⅓ cup of herbed olive oil and the 2 cups of lukewarm water.
- Pour in the sponge that you created the night before. Using your hands knead the dough in the bowl, till well mixed. Sprinkle a little flour on a flat surface and pour out the dough. Continue to knead the dough for 8 - 10 minutes.
- Cover with a damp cloth and let sit for 30 minutes.
- Stretch the dough into a rectangle about twice the size, fold over ⅓ of dough .
- Take the other side and fold over to form a letter fold. Cover with a damp cloth and rest for 30 minutes repeat * the stretching folding and resting process 2 more times.
- Place a piece of parchment paper on a 12x17 cookie sheet, pour out ¼ cup of herbed oil on top of the parchment paper. Using your hand spread the oil all over.
- After the dough has risen 3 times, place the focaccia dough onto the parchment paper. Pour ⅓ cup of herbed oil on top. Using your fingers start to dimple the top. This will help to deflate the dough, be sure to only use your fingers. Pour out another ⅓ cup of the herbed oil.
- Continue to dimple the dough. Place the cookie sheet into a plastic bag and place into the refrigerator over night or up to 2 days. Next morning remove dough from the fridge and allow to rest for 2 -3 hours.
- Add the remaining herbed oil and dimple the dough again to deflate the dough, only using your fingers. Sprinkle the remaining parmesan cheese on top. Cover with plastic wrap and allow to rest for 1 hour.
- Bake in a preheated 500F oven for 10 minutes then turn down the heat to 450F. Bake for an additional 5 -10 minutes. If you are using a heat thermometer you want the dough to reach a temperature of 200F when inserted into the middle of the focaccia. Remove from the oven and slide the parchment onto a wire rack to cool.