Herbed Focaccia Bread
1 cup water
1/4 cup olive oil
1 tsp. salt
1 Tbl. sugar
2 tsp (total) mixed herbs (rosemary, oregano, basil)
3 cups flour
1 scant Tbl. yeast
Use bread machine dough cycle. After the cycle is finished, shape dough into a flat, rough circle on an oiled baking sheet sprinkled with cornmeal. Lightly coat top of focaccia with more olive oil. Push your finger tips into the top creating craters. Sprinkle top with sea salt and additional rosemary, oregano and basil. Cover with a dishcloth and let rise 30-40 min. Bake at 375 for 20-25 minutes. Cool on a wire rack.
I spread this dough waaaaaaaaay out to make a large loaf.
I posted about making these before and how we do not have a panini press, so I make do with our cast iron grill and skillet. I use some olive oil to lightly grease the grill pan and heat it up over med.-med/high heat. I then place the sandwiches on top and put a heavy skillet over it to weigh it down.
This last time I used deli sliced turkey, provolone and spinach. I grill it on one side for a couple minutes then turn it so it gets hot through and the cheese starts to melt.
If you want to make the dough by hand the dough cycle on our bread machine consists of mixing the dough, kneading the dough, then letting it rise once for about an hour. I just take advantage of having the machine.
This is not an exact recipe so bear with me. Our blender is about a 5-6 cup blender. I put four partially frozen bananas in, one large can of pineapple ( 30 oz. sliced, or chunks) also previously frozen, one cup of strawberry yogurt, I then fill the rest of the room in the blender up with frozen blueberries and blend till smooth. You may need to get a spatula and mix it a little if the berries are just sitting on top. If the smoothie does not look thick enough after blending it you can add five or six ice cubes and blend it again.