Back after a lonnnnnnnnnnnng Break.... Party Menu Part 2

I had gone to India in June and came back in July. Does that explain my long absence?? I hope it does....

I am so jealous of bloggers who go on a vacation and then blog from there...

I also went with great aspirations to India and blog from there, but mostly got lazy and when I got the mood to write, there was no electricity and when there was electicity, there was no internet, or something was wrong with it....

Alls well now and after settling back at home, i will start posting some great pictures and recipes and stuff that we did in India!

But since I have to continue with my Party Menu, I will post Focaccia now. Am still waiting for Aparna to give me more pictures of the Lasagna she made. So I will post the Lasagna later...

For the Focaccia, you need:

a 10X15 inch rectangle pan or a 18 inch round pizza pan, I have found that the pizza crisper works best since it has lots of holes the crust doesnt become too hard and the dough rises beautifully.

Water ------------ 1 Cup

Olive Oil ---------- 1/4 Cup (or as Rachel from Food Network calls it EVOO)

Salt --------------- 1 Teaspoon

All Purpose Flour -- 3 to 3 1/4th Cups

Yeast (Fresh) ------ 2 Teaspoons

Notes

About the Yeast, you have to make sure you have a resonably fresh yeast. If you are in doubt, check this link and proof your yeast.

I buy my yeast from here. I keep it in the freezer and store it for about 6 months. I do make bread atleast twice a week. This works for me, and if you don't use it often you are better off buying the small packets that you get, but be sure to proof it.

Method:

---> If you have a bread machine, put everything in the machine and set it for dough cycle and press start. (In my machine the Dough cycle is for 1 hour and 50 mins.)

--->If you don't, then you may use your hands or a food processor to mix everything well and cover and let it rise and rest for atleast 2 hours.

For Topping:

Olive Oil ------ 2 to 3 Tablespoons

Garlic Cloves --- 3 or 6 or 9 (Minced)

Kosher Salt ---- to taste

Method:

---> Combine the olive oil and garlic for the topping and set aside.

---> Brush the panyou are going to use for focaccia with a little olive oil.

---> shape the dough so that it fits,

(What I do is, roll it out flat on the counter top and spread the topping on it and then roll like a wrap and then roll it out flat again.

---> Cover it with plastic wrap and let rise again for 45 minutes.

---> Preheat oven to 375Degree F

---> Take out the plastic wrapm and drizzle olive oil over it and put some more garlic and then sprinkle kosher salt and evenly press it in. Then with your finger poke holes randomly in the dough.

---> Bake for 25 to 30 minutes until brown.

--->Serve it warm with a nice soup...

Notes:

I use fresh garlic as opposed to those already peeled ones you get in the store.

Also I use lots of garlic for flavor.

If I plan to make focaccia for dinner, I make the dough in the morning and keep the dough in a big bowl (covered in plastic wrap) in the fridge. An hour before serving I take it out and do the rolling and putting the garlic in it.

I also substitute some semolina flour in it, and then sometimes I make it half white and half wheat.

When you make it half white half wheat, the dough will not rise that much.

Make it and let me know how it turned out...