Focacia Bread

Thanks to Judy Blackwell for treating the Historical League April meeting to delicious homemade Focacia bread. Rumor spread that this bread was homemade that morning and it was gobbled up!

Tastes & Treasures cookbook has a Rosemary Raisin Bread recipe on page 149. Try them both and enjoy!

Bread Machine Focaccia Bread 
Makes two 9-inch rounds

One 1/4-ounce envelope active dry yeast (2 1/4 tsp.)
3 cups bread flour   
1 tsp. sugar
3/4 tsp. salt
1 cup plus 3 T. lukewarm water (105-115 degrees F)
3 T. extra-virgin olive oil
Kosher salt for tops
Leaves from 2 fresh rosemary sprigs

1. In the order recommended by your bread machine manufacturer, combine the yeast, flour, sugar, salt, and lukewarm water in the container of your machine.  Set the machine on the dough cycle.  Close the cover and let the machine do its job.
2. When the dough is ready and the machine signals the end of the cycle, transfer the dough to a lightly floured surface and divide it in half.  Shape each half into a rounded disk and transfer the disks to 1 large or 2 small baking sheets.  Cover with greased or sprayed plastic wrap (so it doesn't stick to the dough) and set aside to rise until doubled in bulk, usually 45 minutes to 1 hour.  (Don't worry if it takes as long as 2 hours.)
3. Punch down the disks and spread out each one into an 8- to 9-inch round about 1/2 inch thick.  Use your knuckles or the end of a wooden spoon to dimple the top of the dough.  Cover and set aside until risen and puffy, about 45 minutes; again, it may take up to 2 hours.
4. Preheat the oven to 425.  Just before baking, use your knuckles or the wooden spoon to dimple the surface of each focaccia again.  Drizzle the olive oil over the rounds and spread it into the dimples with the back of a spoon.  Sprinkle the focaccia with kosher salt and scatter the rosemary leaves on top.
5. Bake the focaccia in the top third of the oven for about 18 minutes, or until the tops are golden and the bottoms are lightly browned and crisp.  Transfer to a wire rack.  Cut into wedges and serve at once, or let cool and wrap for later.

Judy found the recipe in Sunset magazine.

Rosemary Raisin Bread from Patti Goss

New League Member shares some thoughts about Tastes & Treasures cookbook.

"I have enjoyed reading the book as well as using the recipes. It also makes a wonderful gift to those who appreciate our Arizona history. The recipes I have used most often are Chicken Salad Pie, Garland’s Apple Tart, Orange Vinaigrette, Breakfast Casserole, Easy Sticky Buns and Rosemary Raisin Bread. The buns and bread are always enjoyed by my guests. I have not tried the El Charro Lodge Famous Sticky Buns because the ones I make are so good and easy.

Often I look at the recipes for inspiration and then combine some of the ideas. I am not a cook or baker that sticks with the exact recipe so I cannot repeat exactly what I do, except I do have fun. I am so thankful to all of the ladies who have contributed hours of their time preparing the cookbook.

Rosemary Raisin Bread - page 47 Tastes & Treasures cookbook

Ingredients:
1 cup raisins
2 cups warm water
1 tablespoon dry yeast
1 cup warm water
1 cup warm milk
1/4 cup sugar
1 tablespoon salt
1 tablespoon chopped fresh rosemary leaves
3 eggs, beaten
1/4 cup olive oil
2 cups whole wheat flour
4 cups bread flour

Directions:
Soak the raisins in 2 cups warm water in a bowl for 5 minutes to plump; drain well.
Dissolve the yeast in 1 cup warm water. Combine the warm milk, sugar, salt and rosemary in a bowl of a stand mixer fitted with a dough hook. Add the beaten eggs and mix at low speed for 1 minute. Mix in the olive oil and then the yeast mixture. Add the whole wheat flour and 3 cups of the bread flour. Mix at low speed until the dough begins to come together. Add the remaining bread flour a small amount at a time, mixing at low speed until the dough forms a ball and leaves the side of the bowl. Add the well-drained raisins gradually, mixing constantly at low speed.
Place the dough in a lightly oiled large bowl. Cover with plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and turn the dough onto a clean work surface. Lightly sprinkle flour over and around the dough and knead until smooth and elastic. Divide the dough into two equal portions and shape into a ball. Cover with plastic wrap and let rest for 10 minutes.
Press each portion into an 8X10-inch rectangle. Shape into loaves by rolling up the dough from the top of the rectangle towards you, pressing at the edge with your thumbs to seal. Place seam side down intwo lightly oiled 5X9-inch loaf pans. Cover with plastic wrap and let rise in a warm place for 40 to 60 minutes or until doubled in bulk.
Preheat the oven to 350 degrees. Make three diagonal cuts int he top of each loaf and place on the middle oven rack. Bake for 40 to 50 minutes or until the tops are brown and the loaves sound hollow when tapped on the bottom. Cool completely on a wire rack.

Makes 2 loaves