Okano’s Kitchen: Recipes
Foccacia
Directions:
Grease a medium cookie sheet the same way you greased your Samurai Bread pan. After your bread has risen the first time, using wet fingers, gently spread out the dough as thin as you can on the cookie sheet trying to form a rectangle. Try not to rip the dough but don’t worry too much if you do and just patch it together so it forms a thin flat shape.
Dip a pastry brush in olive oil and spread on a thin layer on the top of the bread. The next step is to get creative with your toppings! I like to sprinkle a bit of onion and or garlic powder and minced fresh rosemary. In this photo I also use a bit of Baharat, a blended Middle Eastern spice.
Let the dough rest for 5 minutes before putting it into the cold oven at 350 Degrees. After 30 minutes so the dough can hold its shape, use a utensil that can make small round holes like the end of a wooden spoon and make rows of holes in your bread about 1” apart. Brush on a bit more olive oil and return to the oven for anther 15-20 minutes until it’s nicely browned on the top and bottom when you lift it up with a spatula.
Remove from the cookie sheet and cool on rack before slicing into squares.