Monday, April 18, 2011
No-Fuss Focaccia (Blitz Bread)
Focaccia with asiago cheese
This focaccia was made using a recipe I found on the King Arthur Flour website. If you've never visited their website, you must go check out their recipe files. They have tons of great recipes, and most of them have pictures with them. This recipe is so easy to make, and it's so easy to modify it with your own creativity.
I've made it a few different ways. Today, I've added about a teaspoon of dried chopped garlic from Gilroy, CA, the Garlic Capital of the World, and I've topped it with my free cheese (Asiago) from the SuperTarget deli counter (Buy 1.5 pounds of Archer Farms deli meat and get .5 pounds of any cheese FREE!).
Usually, I use the dried chopped garlic, along with about a tablespoon of Penzy's Spices' Brady Street Cheese Sprinkle (a strong goats' milk cheese with garlic and herbs), and then I top it with some Italian spice mix. Great for sandwiches.
I'm hoping today's variation will also be good for sandwiches. After it cools I will cut it and freeze it to have on hand for the next couple weeks' lunches.
Since I pretty much follow the recipe as it is on the King Arthur Flour website, I'm just providing the link here. Note that I don't have the "Pizza Dough Flavor" or the "Vermont Cheese Powder," but like I said before, you can dress this bread up however you like:
KAF Blitz Bread: No-Fuss Focaccia
Focaccia with asiago before going into the oven
Focaccia with asiago before slicing
Focaccia with Italian seasoning before baking
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