Quesnel Farmer's Market, Quesnel BC


Foccacia Bread

2 1/4 cups Flour
1 pkg (8g) Quick rise instant yeast
2 1/2 tsp Dried oregano
1 tsp Salt
1 cup Very warm water (120-130 F, 50-55 C)
2 tbsp Olive oil
1 Egg

In a large bowl, combine 1 1/2 cups of the flour, undissolved yeast, oregano and salt. Stir very warm water and oil into dry ingredients. Stir in egg and enough remaining flour to make stiff batter. Cover and let rest 10 min. With lightly oiled hands, spread batter in oiled 13 x 9 pan. Spread with selected topping. Cover loosely with plastic wrap; let rise in a warm place until almost doubled in size, about 15-30 mins.

Bake at 400 for 25 minutes or until done.

Parmesan and Pecan: Drizzle 1/4 cup olive oil over batter. Sprinkle with 3/4 cup chopped pecans and 1/4 cup finely shredded parmesan; press nuts into batter.

Onion and Herb: Combine 1/4 cup olive oil and 1 1/2 cups thinly sliced onion in large skillet; cook over medium heat, 3 to 4 mins, stirring occasionally, until onion is soft but not browned. Spread over batter. Sprinkle with 1 tsp whole rosemary, crushed and 1 tsp coarse salt, optional.

Blue cheese and Walnut: Drizzle 1/4 cup olive oil over batter. Sprinkle with 3/4 cup chopped walnuts and 1/2 cup crumbled blue cheese; press nuts into batter.

Just a couple of notes...
I double the recipe and make it in a big cookie sheet and just do the rosemary/salt thing from the onion and herb topping. Enjoy! Oh yeah, and don't even think of using your hands to mix this batter. Very, very sticky.