Wednesday, April 10, 2013

Thick Focaccia Bread with Garlic and Cheese Dipping Oil

I've mentioned before about the bread lovers that I have at my house. I'm slowly trying to wean them off so much bread but wow are they resisting (and it probably doesn't help that I make fantastic things like this that totally tempt them--especially the hubs!).

And it certainly doesn't help that I have a Silpain. Man do I love that thing!!

It is designed specifically for breads.  The darker mat and the tiny holes in the bottom let the bread breathe so the bottom is oh so crunchy and absolutely amazing!

I even make our weekly biscuits on it and they are even better than before.  Didn't think that could happen but it's totally true.
The hubs loves to eat at Johnny Carinos. He loves their pasta (and bread!). We hadn't been in ages and we went the other day with some friends and the hubs just about died over their bread but mostly the oil they bring to dip your bread into.

So I thought for sure we could make something at home that he would love too. Well we did and I was even more surprised that the kiddos thought it was pretty fantastic too.  They each begged for their own small bowl of dipping oil and went to town on it.

The bread is perfect to dip into it.  The outside crisp and crunchy and the inside moist and chewy.  So delicious.

Thick Focaccia Bread with Garlic and Cheese Dipping Oil

(click here for printable version)

2 cups warm water (115-120 degrees)
1 tbsp active dry yeast
1 tbsp granulated sugar
5 1/2 cups all purpose flour, give or take a little
2 tsp salt
1/4-1/3 cup olive oil, divided
1 tsp oregano
1 1/2 tsp dried minced onion
1 1/2 garlic powder
1/4 cup Parmesan cheese

1/4 cup olive oil
2 cloves garlic, minced
1/8 tsp red pepper flakes
3 tbsp Parmesan cheese, finely grated
1 tbsp balsalmic vinegar

1. Preheat oven to 375°F. In the bowl of your stand mixer dissolve yeast and sugar in warm water. Let proof for 5-10 minutes. Line a large cooking with a silpain liner or lightly grease a 9x13 baking pan. Set aside.

2. In the bowl of a stand mixer, add flour, sal, oregano, minced onion, and garlic powder to the yeast mixture. With mixer running, slowly add 1/4 cup olive oil. Mix until dough pulls away from the sides of your bowl. Let knead for a minute.  Transfer dough to your prepared baking pan. Stretch and shape dough into a rectangle in the middle of the pan and about 1/2" thick or if using a 9x13, stretch to edges of pan. Cover and allow to rise in a warm location for 30 minutes.

3. When dough has risen, lightly grease the handle end of a wooden spoon. Poke holes throughout dough. Drizzle with 2-3 tbsp olive oil and sprinkle with another 1/2 tsp of oregano. Allow to rise for 15 more minutes.

4. Bake for 30 minutes, sprinkle with Parmesan cheese and bake for an additional 5-10 minutes or until center of bread reaches 190-200 degrees and crust is golden. Cool completely before slicing.

5. To make the dipping oil whisk all the ingredients in a small bowl. Serve with thick slices of focaccia bread.

Slightly Adapted from: Baked by Rachel
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