Focaccia Friday


Lackadaisical. That’s the exact adjective I would use to describe myself at the moment. I’m so lackadaisical that I just put down my required work reading in order to blog about how listless and sluggish I’m feeling. I’m a human sloth at the moment. And that’s not a joke (or a sloth joke). Sidenote: What is with sloth jokes?

Why so lackadaisical, Andrea?

I dunno. It’s Friday and this week fried me and so on and so forth.

You know about those weeks, don’t you? The ones where you have one too many conferences, one too many meetings, one too many events, etc. The ones where you can’t find time to eat or use the restroom, let alone catch some zzzzz’s.

No zzz’s = lackadaisical Andrea.

Lackadaiscial Andrea doesn’t really feel like typing anymore. The End.


Garlic Herb Focaccia
Source: A Couple Cooks
Printable Recipe

2C warm water (~110F)
2tsp active dry yeast
2C all-purpose flour
2 1/2C whole wheat flour
1tsp salt
1/4C +2T olive oil
1T sugar
4 cloves garlic, minced
2T fresh or dried herbs (I used Italian blend of dried herbs)
kosher salt

In a small bowl, combine warm water and yeast. Set aside for 5-10 minutes, until bubbly.
Once yeast mixture is bubbly, combine in a bowl with 1 1/2C all purpose flour (reserving 1/2C), 2 1/2C whole wheat flour, salt, 1/4C olive oil, and sugar. Stir the mixture together until it forms a ball. Knead/mix for about 10 minutes, adding the additional 1/2C of flour a little at a time as needed to prevent sticking. Dough is done when it becomes smooth and elastic.
Turn mixture into oiled bowl. Cover. Allow to sit out in a warm location until doubled, about 1 1/2 hours.
Lightly oil a 10×15 inch baking pan using 1T of olive oil.
Once dough has risen, punch it down. Knead into a ball. Spread dough onto baking sheet. Use fingertips to create an even layer of dough across baking sheet.
Cover and let rise for 30 minutes.
While dough is rising, preheat oven to 475.
Once risen, brush the top of dough with 1T of olive oil. Top with minced garlic, herbs, and kosher salt. Make small holes across the bread using your fingers (about 1/2inch deep).
Bake until browned, about 12 minutes.


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