Focaccia Sticks

By Addie

This lightly textured, chewy bread goes wonderfully well with soups or stews. (King Arthur Flour)



MY NOTES: This makes a BEAUTIFUL, delicious bread! In fact, that photo is my own bread, just after it came out of the oven! I made some of the leftover bread into cheese and tomato sandwiches and the toppings added a new and delicious dimension to this favorite sandwich of mine!

Ingredients

• DOUGH:
• 3 1/2 cups bread flour
• 1/4 cup potato flour OR
• 1/3 cup dry potato flakes
• 1 Tbsp Pizza Dough Flavor (optional but good)
• 1 1/4 tsp salt
• 2 tsp instant yeast
• 2 Tbsp olive oil
• 1 1/2 cups lukewarm water
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• TOPPING:
• 1-3 Tbsp olive oil
• Pizza Seasoning OR seasoned salt
• Freshly grated Parmesan cheese

Preparation

Step 1

1. Combine all of the dough ingredients in bread machine on DOUGH cycle. When done, gently deflate and transfer dough to a lightly greased or parchment lined baking sheet. (I baked mine directly on a Pizza Stone, on parchment paper.)

2. Pat the dough into a 9" x 12" rectangle. Brush it with olive oil and sprinkle lightly with seasoning and freshly grated Parmesan cheese. Cover and set in a warm place to rise for 30 minutes. Then use your fingers to dimple the dough every 2-inches or so.

3. Bake the Focaccia in apreheated 425 degree oven for 18-20 minutes, until golden brown. Remove from oven and cool on a rack before cutting into sticks. This lightly textured, chewy bread goes wonderfully well with soups or stews.
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MY NOTES: After slicing into enough sticks for one meal, I cut the remaining focaccia into 3 square pieces and froze it, to slice horizontally and use for two (Panini, maybe) sandwiches each. This bread turnedout just GORGEOUS and delicious!!!!