Focaccia and Bread Sticks

This homemade bread does not take very long and is a nice addition to a home cooked meal or could add some panache to a take-out dinner.

Ingredients:

3 oz grated Toscana or Parmesan cheese (divide into two equal parts)

2 tablespoons olive oil

1 ½ teaspoons salt

1 beaten egg

1 cup garbanzo bean flour*

1 cup wheat flour

2 tablespoons sugar

½ teaspoon Italian seasoning

2 teaspoons rosemary leaves

1 Tablespoon yeast plus 1 tablespoon sugar plus 1/3 cup water

1 cup water 

*You can also use amaranth, spelt, brown rice, coconut or other non-wheat flour.  The addition of one of these gives the bread a slightly chewier texture because these flours do not rise as easily as the wheat flour; hence a less fluffy bread.

1. Heat the 1/3 cup water and the tablespoon sugar to a comfortably warm temperature and add the yeast. Set this in a warm place to work for a few minutes – 10 or so.

2. Put 1 ½ oz of the cheese, the salt, egg, 2 tablespoons sugar and 1 cup water into a bowl. Add the yeast mixture when it is ready.

3. Add the wheat and bean flour. Mix thoroughly.

4. Put the dough on a pastry cloth or counter with a sprinkling of flour and knead for a few minutes.

5. Make the dough into a ball, coat with a little oil; cover with a light cloth and put in a warm place to rise for about 45 minutes or until double the original size. It might take more or less time depending on conditions.

6. Knead the dough again, and divide it into 2 equal parts.

7. Flatten one-half of the dough into a greased skillet, covering the entire bottom of the skillet.

8. Divide the remaining dough into 6 roughly equal pieces. Roll them into cylinder shapes about 8 inches in length and ½ to ¾ inches in diameter. Lay these on a nonstick baking sheet or stone.

9. Cover bread sticks and focaccia with a light cloth and let these rise for about 30 minutes. They should be almost double in volume. Preheat oven to 350 degrees.

10. Before baking, poke the top of the focaccia with your finger in about 10 places to make wells for the olive oil. Bake in preheated oven for about 10 minutes; then remove and brush sticks and focaccia with olive oil and sprinkle with remaining 1 ½ oz of cheese, Italian seasoning and rosemary.

11. Bake for another 10 – 12 minutes or until golden brown and crisp.

Serve with pasta. The leftover focaccia can be sliced horizontally to make a delicious sandwich bread.

All the elements for your happiness are already here.
Thich Nhat Hanh