My version of focaccia

I read a blog yesterday where the writer had made the most beautiful focaccia…  http://foodblogandthedog.wordpress.com/ Did I ever mention how much I love good bread products?  Or how I find baking my own bread, kneading it, the aroma, one of my greatest cooking pleasures?  Or how my dad actually taught me to bake bread (between his leaving us and coming back multiple times)?  That’s one of the only pleasant memories I have of him, but hey, at least I can dig one up, right?   So anyhow, after reading that lovely blog, I decided I wanted to make my own focaccia today.  I’m going to use it as the base of some mighty tasty veggie sandwiches for work this week.

One of the things I’ve discovered about bread making is that you don’t really need a recipe.  Provided you don’t kill the yeast but do get the liquid used to the correct temp (warm to the touch), your bread will turn out fine.  So…today’s focaccia consists of whole wheat flour, a little white flour (I’ve never tried whole wheat bread flour, but have heard wonderful things about it, let me know if you’ve incorporated this in to your bread recipes), a small amount of sugar, oil, yeast, and warm water.  I also added some dried basil…the blog I referred to earlier showed the basil cut into strips and placed over the top of the focaccia before baking…I told you it was beautiful.  Mine isn’t as aesthetically pleasing, but oh my, did it ever taste good.  I mixed everything together, then kneaded it for a while.  Once it was the right consistency, I put it on a pizza stone and spread it flat to cover the stone.  I then covered it with a towel and let it rise for 45 minutes or so (I told you this isn’t exact, didn’t believe me?).

Once it had risen, I uncovered it and poked holes in it using my finger.  I then spread a little canola oil (olive oil would have been good too) over it, sprinkled more dried basil and grated Parmesan cheese (the real deal, not the stuff in the green can) over the entire focaccia. 

 Then baked it at 350 degrees for 10 or 15 minutes.  I didn’t want to overbake it, and the time was closer to 10 minutes than 15.  Took it out of the oven and placed the baking stone on a wire cooling rack…this is totally unscientific, but I think things continue to bake when you leave them on the baking stone, even out of the oven.  Anyhow, this turned out nice…soft, fluffy, not too dense, great taste.

How’s that for a quick bread that is oh so much better than what you can buy at the grocery store?

 I do have one little question…I’ve seen it spelled both foccacia and focaccia…is one right and one wrong, or are both acceptable? (Spell check here at word press doesn’t even recognize the word…hmm…)

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The long and winding road to fitness, day 43

I felt much more rested today and was able to get a lot more done over the course of the day.  I went out a little after 6 am for a walk…it was still terribly hot and humid, came home just a bit sweaty.  But it was much nicer at 6 am than it was this afternoon.  Whew…I hate to say this, but I’m ready for fall.  Fall has always been my favorite time of the year in Indiana and I’m sure this year will be no different.  I like those crisp mornings and the vivid blue skies, the humidity drops to a much more humane level, and you can sleep with the windows open.  It’ll be here before we know it.

I walked for 30 minutes today and worked in the garden for another 30 minutes.  That was the total of my exercise for the day.  I’ve skipped strength training for a few days, time to get back with it.  My eating was really good.  I’ve had a little less than 1500 calories for the day.  I got a lot of cooking in for food to take to work (tomorrow’s lunch is grilled veggies on whole wheat focaccia…which I made myself).  I also canned some pickles and peppers…the kind of canning where you store the jars in the fridge rather than in the pantry.  I put both of those on my veggie sandwiches…yum…better than Subway.

My next day off I’m going to have to do something with zucchini.  I think I’ll make some zucchini bread (a healthier recipe) and then just shred the rest and put it in the freezer for later.  I’ve only got one zucchini plant, but one is more than enough this year.  Maybe I’ll whip up that zucchini crust pizza I mentioned the other day.   We’ll see…

So, did you do any cooking this weekend?  What are your plans for the week?

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