I may have mentioned the magic in the heavenly smell of fresh baked bread.
I may have also mentioned the story of moving into the house I'm in now, where the only kitchen item I owned was a jar of yeast.
To say the least, I like bread.
And I really like focaccia bread.
My favorite focaccia can be found at a little hole in the wall sandwich shop in Big Bear called Amangela's. The focaccia bread there is literally melt-in-your-mouth to-die-for. Every time I get the chance, I go there and get a french dip on the garlic basil focaccia and I enjoy three minutes of heaven as I inhale the whole thing by myself.
I did my very best to recreate the experience for myself in the comfort of my own home, and I think I came pretty close.
Parmesan Garlic Basil Focaccia Bread
- 1 package active dry yeast (1/4 ounces)
- 1 1/2 teaspoons sugar
- 1 3/4 cups lukewarm water
- 4 cups of all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 3-4 tablespoons olive oil
- 2 tablespoons fresh basil, minced
- 4-5 garlic cloves, minced
- 2 teaspoons sea salt
- Combine yeast, sugar, and lukewarm water in a large bowl. Allow it to sit for 10-15 minutes. It will be foamy.
- Add flour, 1 tablespoon olive oil, garlic powder, dried basil, and and salt. Knead until well combined.
- Form dough into a ball, place it in a lightly oiled bowl, cover. Put it in a warm area and let rise for 1 hour, or until it has doubled in size.
- Knead dough down and cut it into eight equal-ish sections.
- Form sections into balls.
- Preheat oven to 375 F.
- Place balls on lightly oiled baking sheet, cover, and let rise for 30 minutes.
- Poke small dimples into the dough with your fingers, and drizzle dough with olive oil.
- Sprinkle dough with parmesan, fresh garlic, fresh basil, and sea salt.
- Bake 15-25 minutes.
- Serve warm or use as sandwiches