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Herb Foccacia Bread August 10, 2012

Filed under: Other Food — pimom @ 08:51
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Herb Foccacia Bread

This is a great appetizer for summer get togethers.  It is a delicious way to use fresh herbs and tomatoes from your garden.  It is versatile just by switching the topping.  Since it is tasty hot or at room temperature, it can be made the day before.  If you do not use mozzarella as a topping, you can cut the bread up, and throw it into a plastic bag to take to a potluck.  Enjoy!

Herb Foccacia Bread

5 ½ cups of flour

2 teaspoons salt

2 teaspoons sugar

2 packages of active dry yeast

2 teaspoons of garlic powder

4 teaspoons of dried Italian herbs (oregano, basil, and thyme)

black pepper or red pepper flakes to your liking

4 tablespoons olive oil

2 cups of water

Put all of the dry ingredients in the bowl of an electric mixer and stir together.

Using the dough hook, slowly add the olive oil, followed by the water.

After the dough no longer sticks to the side of the bowl, allow the mixer to knead the dough for a few more minutes.

Place the dough in a lightly oiled bowl and cover with a damp cloth.  Let the dough rise in a warm place for about a half an hour.

Preheat your oven to 425 degrees.

Punch down the dough and divide in into two balls.  Grease two cookie sheets.  Pull, stretch, and/or pat the dough into a rectangle onto the cookie sheets.

Brush the dough with olive oil.  Top with your favorite topping.   I use parmesan cheese, fresh basil, and sliced tomatoes.  Olives, pesto, garlic, rosemary, crushed red pepper flakes, and mozzarella can also be great toppings.

This bread can be eaten fresh out of the oven, or at room temperature.

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Blueberry Lemon Bread August 8, 2012

Blueberry Lemon Bread

This is one of my most requested items.  I often make it for brunch or work meetings.  It is sweet, but not too sweet, great with coffee!  The lemon flavour is not overpowering, but adds a little depth to a simple recipe.  The blueberries can be substituted with fresh cranberries.  I like to make it as a bread, but it works great as muffins, too.  For those of you with a sweet tooth, add a lemon zest glaze or turbinado sugar on top.

Blueberry Lemon Bread

3 tablespoons softened butter

1 cup of sugar

1 egg

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 cup milk

zest of one lemon

2 cups of blueberries

Beat butter and sugar in a mixer for about two minutes.

Sift flour, salt, and baking powder together.

Add egg to butter.

Alternately add flour mixture and milk to the butter mixture.

Add lemon zest.

Fold in blueberries.

Grease and line a loaf pan with parchment.  Bake at 350 for about 60 min., or until a toothpick comes out clean.