eat your heart out panera!
Mini Focaccia bread sticks:
Ingredients (for the bread):
-4 c. flour (1 c. separated for dusting)
-1 ½ c. very warm water (about 80 degrees if you have a kitchen thermometer)
-2 ½ teaspoons of dry active yeast (or one package)
-1 tablespoon of salt
-2 tablespoon of veggie oil (and extra oil for greasing pans)
Ingredients (for the marinade):
-½ c. olive oil
-2 c. of frozen veggies (use the kind that has the chopped yellow, red and green bell peppers and sweet onion)
-1 tablespoon of rosemary
-1 tablespoon of garlic salt
-1 tablespoon of oregano
-1 tablespoon of fresh minced garlic
Directions:
-Mix the water and yeast together for 5 to 10 minutes, stir it briefly to start
-When the yeast is done, mix it with 3 c. of flour, salt and oil.
-When the batter is well mixed, dump it on to a clean, flat, floured surface
-Knead the dough for about 5 to 7 minutes, mixing in the flour from the surface and any additional flour if the dough seems sticky. You don’t have to use the entire last cup of flour
-When the dough is a uniform ball, put it in a greased and floured 20q. mixing bowl and cover with a dish towel
-But the bowl in a warm, dark place and let the dough rise for about 60 to 70 minutes
-While the dough is rising, mix all of the ingredients for the marinade in a small mixing bowl, stir until all the vegetables are covered equally in the oil and spices
-When the dough is ready, it will be about double the size it was when it was left to rise
-Take two large cookie sheets and grease them
-Take the dough and separate it into balls about the size of your palm, there should be approximately 12 to 15 balls of dough when done
-Cover the dough in vegetables and oil. Spoon out the vegetables and distribute them among the dough and then spoon out any remaining oil and spices equally on top
-put the dough in an unheated oven for about 45 minutes (this is the second doubling period)
-When the dough has completed the doubling period, take the dough out and preheat the oven for 375 degrees
-While the oven is heating, take a tablespoon and scoop up any oil that has drizzled off of the dough and scoop it back on top. When the dough is ready for the oven there will be excess oil on the pan and that is ok.
-Put the dough back in the oven and bake for 25 to 35 minutes
-When the bread sticks are done, they will be brown around the edges and can be golden to brown on top
Tips:
-This tastes really good with pizza or pasta sauce on top
-The bread sticks should be stored in the refrigerator when done
-When greasing and flouring surfaces, go very light and use just enough oil. This is the guideline I follow (but it will vary for everyone depending on what oil you are using and how big your pans are): 2 tablespoons for the bowl in the beginning of the first doubling period and 3 tablespoons of oil for each cookie sheet
-Any type of oil can be used in the dough and to grease the bowl and pans but if you use a lighter oil in the beginning like canola oil or peanut oil, this is best because it will come out tasting lighter in the end as opposed to the bread sticks tasting heavy with oil
-I use fresh herbs whenever I can and I think they taste better but if you use all dried herbs in this recipe, it should work just fine. The types of herbs you use can vary as well; basil and parsley would be good in this recipe too.
-The marinade can be made ahead of time and kept so the oil and herb flavors can mix well. If this is done, keep the marinade in a closed container in the refrigerator
Ingredients (for the bread):
-4 c. flour (1 c. separated for dusting)
-1 ½ c. very warm water (about 80 degrees if you have a kitchen thermometer)
-2 ½ teaspoons of dry active yeast (or one package)
-1 tablespoon of salt
-2 tablespoon of veggie oil (and extra oil for greasing pans)
Ingredients (for the marinade):
-½ c. olive oil
-2 c. of frozen veggies (use the kind that has the chopped yellow, red and green bell peppers and sweet onion)
-1 tablespoon of rosemary
-1 tablespoon of garlic salt
-1 tablespoon of oregano
-1 tablespoon of fresh minced garlic
Directions:
-Mix the water and yeast together for 5 to 10 minutes, stir it briefly to start
-When the yeast is done, mix it with 3 c. of flour, salt and oil.
-When the batter is well mixed, dump it on to a clean, flat, floured surface
-Knead the dough for about 5 to 7 minutes, mixing in the flour from the surface and any additional flour if the dough seems sticky. You don’t have to use the entire last cup of flour
-When the dough is a uniform ball, put it in a greased and floured 20q. mixing bowl and cover with a dish towel
-But the bowl in a warm, dark place and let the dough rise for about 60 to 70 minutes
-While the dough is rising, mix all of the ingredients for the marinade in a small mixing bowl, stir until all the vegetables are covered equally in the oil and spices
-When the dough is ready, it will be about double the size it was when it was left to rise
-Take two large cookie sheets and grease them
-Take the dough and separate it into balls about the size of your palm, there should be approximately 12 to 15 balls of dough when done
-Cover the dough in vegetables and oil. Spoon out the vegetables and distribute them among the dough and then spoon out any remaining oil and spices equally on top
-put the dough in an unheated oven for about 45 minutes (this is the second doubling period)
-When the dough has completed the doubling period, take the dough out and preheat the oven for 375 degrees
-While the oven is heating, take a tablespoon and scoop up any oil that has drizzled off of the dough and scoop it back on top. When the dough is ready for the oven there will be excess oil on the pan and that is ok.
-Put the dough back in the oven and bake for 25 to 35 minutes
-When the bread sticks are done, they will be brown around the edges and can be golden to brown on top
Tips:
-This tastes really good with pizza or pasta sauce on top
-The bread sticks should be stored in the refrigerator when done
-When greasing and flouring surfaces, go very light and use just enough oil. This is the guideline I follow (but it will vary for everyone depending on what oil you are using and how big your pans are): 2 tablespoons for the bowl in the beginning of the first doubling period and 3 tablespoons of oil for each cookie sheet
-Any type of oil can be used in the dough and to grease the bowl and pans but if you use a lighter oil in the beginning like canola oil or peanut oil, this is best because it will come out tasting lighter in the end as opposed to the bread sticks tasting heavy with oil
-I use fresh herbs whenever I can and I think they taste better but if you use all dried herbs in this recipe, it should work just fine. The types of herbs you use can vary as well; basil and parsley would be good in this recipe too.
-The marinade can be made ahead of time and kept so the oil and herb flavors can mix well. If this is done, keep the marinade in a closed container in the refrigerator