I made mushroom soup from the Rebar cookbook (so good!) and along with it, I also made up two batches of Foccacia bread. I really had no idea how easy and delicious it would be to make it myself. This will definitely be something I make more often.
I used a recipe from the Rebar cookbook but changed it just a wee bit. Apparently it's what they use for pizza crust as well, will have to try that one time. :)
Rosemary Garlic Foccacia Bread
1 tbls. traditional baking yeast
1/2 tsp maple syrup
2 tsp salt
1/4 cup olive oil
3 cups unbleached flour
1 cup whole wheat flour
4-6 cloves garlic, minced
4 tbls. olive oil
2 tsp coarse salt
2 tsp rosemary, chopped
cracked black pepper
In a large bowl, combine warm water, yeast and maple syrup. Let sit 10 minutes or so until it foams. Stir in salt and oil, then add flour, one cup at a time.
Turn mixture out onto floured surface and knead until stretchy.
Form into ball and place into oiled bowl. Cover with damp tea towel and leave to double in size, about 1.5 hours. Punch down then let rise again to double in size.
Preheat oven to 350C.
I used the glutenfree goddesses' recipe but modified it to fit my needs. Here's what I did:
1 tablespoon active dry yeast
1 cup potato starch
1/2 cup quinoa flour
2 teaspoons xanthan gum
1 teaspoon garlic powder
4 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1/2 teaspoon apple cider vinegar
In large bowl combine flours, potato starch, xanthan gum, salt, garlic powder and dried rosemary.
Combine yeast, water and 1/2 tsp maple syrup in bowl. Let sit about 10 minutes until foamy.
Pour yeast mixture into flour mix. Add in olive oil, maple syrup apple cider vinegar and egg.
Stir to combine. The dough will be sticky, not like the wheat foccacia. Pour out onto cookie sheet.
Preheat oven to 350F and bake for 20 minutes, rotating half way.