November 24th, 2008
Yesterday morning, when I saw Rebecca’s Focaccia with Caramelized Onions, Goat Cheese and Rosemary, I knew exactly what I wanted. I really didn’t have the time to knead bread dough but I found this no-knead recipe over at Amber’s Delectable Delights. A few short hours later, I was pacing back and forth in front of the oven waiting for my focaccia to be ready. I topped it with feta, shallots and grape tomatoes. It is excellent!
Feta-Shallot-Tomato-Rosemary Quick and Easy Focaccia
(adapted from here)
Ingredients
1 1/2 cups warm water
3 tablespoons olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups All-Purpose Flour
1 tablespoon instant yeast
2 teaspoons dried rosemary
1 cup grape tomatoes, sliced
1 shallot, sliced
1 cup feta, crumbled
Directions
1. Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2. Dissolve the yeast into the water until it is bubbly.
3. Add the salt, olive oil and flour and beat until sticky but incorporated.
4. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy. (I let it rise for about 3 hours and it worked well).
5. While the dough is rising, preheat the oven to 375°F.
6. Gently poke the dough all over with your index finger.
7. Drizzle it lightly with olive oil, and sprinkle with the rest of the ingredients.
8. Bake the bread till it’s golden brown, 35 to 40 minutes.
9. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Filed under Flour, Rosemary, Tomatos |
Yahhr! I only wish my foccacia would come out so perfect
I’ll trade yours for some chocolate cake, hee hee 
Gorgeous!!
How tempting does this look! Gosh.
I can smell it from here! I want!