Focaccia Bread - It Is One Of The Staples Of Northern Italian Cuisine

Focaccia it is a bread that is made in Northern Italy. You can add any ingredient that you prefer, to make it one of your own recipes. I will give you the list of ingredients that I prefer to use, and the technique to make Focaccia. Then you are off on your own to individualize the recipe for your taste requirements.

List of Ingredients:

For the Herb Oil

• 1 Cup of Olive Oil
• 1-2 T Basil chopped
• 1-2 T Thyme chopped
• 1-2 T Oregano chopped
• 1-2 T Rosemary chopped
• 3-4 cloves of Garlic you can add an additional clove/cloves, if you like more garlic
• 1 T of good sea salt or Kosher Salt
• 1/2 - 1 tsp of cracked Pepper

To make the Herb Oil for the bread: Combine all of the fresh herbs in a mixing bowl and mix thoroughly. Just let it hang out until you are ready for it, but do not refrigerate.

Ingredients for the Focaccia Dough:

• 6 cups of Bread Flour
• 2-3 tsp of Sea Salt
• 2 tsp of instant yeast
• 7 tsp of olive oil
• 2 1/2 cups of water Make sure you water is not too hot between 105 - 115 degrees so it will not kill the yeast

To make your dough:

Combine all of the ingredients, other that the olive oil into a dough mixer. You could do this by hand if you want it will just double your mixing time. Mix until dough is all incorporated and together which will be about 3-5 minutes, and then add a little Olive Oil, just about 3-4 tsp. Then you will continue to mix the dough about an additional 1-2 minutes. You will remove the dough and add to a clean bowl. First you will coat the bowl first with about 1 tsp of Olive Oil, and then you will place the dough ball into the coated bowl. You will the let the dough rest for about 10-15 minutes at room temperature. Then you will punch/push/knead the dough down with your hands in a folded fist manner. You will not actually be punching the bread, it is just the name of the technique. After you do this process for around 1-2 minutes you will do the same thing over. Coat the bowl with about 1 tsp of oil, and this time you will cover with saran wrap and let the dough double in size. You want to keep an eye on the dough so it does not over ferment.

After it has double in size you will preheat your over to 400 if it is gas and 425 if it is electric. You are going to get your Focaccia bread prepped to bake. You will need a half sheet baking tray, and you will need to use some olive oil on the bottom of the pan to prevent sticking, and to help achieve a firm bottom crust. Transfer the dough to the greased sheet pan, do this gently, so it will not start to work the dough. Use your fingertips to start spreading the dough but do not puncture it while spreading. You will eventually work the dough out to the corners of the sheet pan. At this time you will let the dough rest for about 5-10 minutes. Make sure that your dough has not shrunk in, if it has punch it back out at this time. Add your Herb Oil and generously cover the bread. Next you will add the ingredients below.

Ingredients for the bread before baking:

• 1/2 - 1 cup of Sun Dried Tomatoes julienne strips
• 1 cup Parmesan Cheese shredded
• 1/2 cup of Olives that you prefer, I like the Kalamata Olives, but use your favorite

Your bread is almost ready to go in the oven, and this is the last step. Add these final ingredients, or ones you choose, and then put Focaccia Bread into the preheated oven. You will bake for around 8-10 minutes and turn 1/2 way or 180 degrees through the baking process and then cook until done, which could be an additional 10-15 minutes depending on your over. The top and bottom will be crisp, and it will have a slight golden or very light brown color. You will need to remove the bread at this time and add to a cooling rack to keep the bottom of the bread from getting soggy. Cool for about 15- 20 minutes before serving.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Italian Food and Quality

The main reason for the popularity of Italian food is probably its taste that pleases all cultures. Another one could be the quality of its ingredients. A good Italian dish depends directly on the freshness and genuinity of its ingredients. During the present times, it is important to preserve quality standards to avoid a quality loss while looking for convenience in international markets.

Quality Brands

To protect the originality of some typical products and processes, the European Union created the quality brands PDO (Protected designation of origin) and PGI (Protected Geographical Indication). The PDO protects both the origin of the raw material and the typical production process. The PGI protects the typical process, allowing the raw material to come from other parts.

The weak ring is the low knowledge people have about these brands. They are created to foster the typical products, benefiting the customers, as they distinguish the real typical products from the common ones that are maybe sold as an equal quality product. Some researches showed that the number of people who knows about these brands is still a minor part of the customers.

The most known example regards the parmesan cheese. Most of the customers know parmesan as a type of Italian cheese. How many of these customers know about the sentence from European Union stating that Parmesan is the cheese produced in a determined region of Italy, under the rules of Parmigiano Reggiano consortium? Only this cheese can be called Parmigiano or parmesan. The other ones, produced all around the world (this sentence regarded a German cheese) cannot use this name. If they do so, they are doing it unproperly.

Typical food quality and Tourism

This example shows the importance of preserving the food culture. Otherwise, in a few years, in this globalization environment, we were going to eat the same things everywhere, losing this important culture factor that is made of typical processes and products.

When we travel, we do not go visiting museums or monuments only... each place carries its culture also concerning food.

Studies show that the number of tourists that consider the food as an important factor while choosing a destination is growing. A relevant number wants to experience it visiting wineries, agritourist sites and "touching with hand" the process of producing typical products. Often also buying local products to take home part of that experience lived in that specific territory.

Hunger and quality

Quality is for comfortable people. It should not be like this, but it is. People is able to look for quality when is not hungry. Talk about quality brands and typical products has sense when people is already replete, and have the possibilities to choose. This fact doesn't mean quality shoudn't be present in every product, but it means that look for a special extra virgin olive oil has sense for someone who already uses and know what an extra virgin olive oil is.

This may be a risk for poor civilizations that may loose their typical process while looking for cheaper food. They may buy from the outside more convenient food rather than evaluating their own typical processes, that may cost more and give less harvest.

Quantity x quality

The process of obtaining smaller harvests began with a huge production of butter in the 70's, that was storaged in European warehouses. In a world where there is still people who die for hunger, such economic measure to avoid the prices decrease isn't correct. So, what should be done to avoid this inconvenient problem (too much food stored)? Produce less! The biologic products were born then to fulfill this need: smaller harvests using less chemical fertilizers and pesticides.

The process continued and people began to notice that "less is better". Typical products with small outputs began to be considered specialties. If a kind of olive tree gives less harvest, their product is a niche product.

But how a common customer can notice this difference? Through the quality brands. It's a powerful tool for quality food lovers. A unique product has no need of a quality brand. Some special brands of balsamic vinegar are sold by more than 2000 US dollars per litre. These are unique products by themselves, as a Ferrari is between machines. But regarding the good products that can be confused with similar in appearance, the quality brand is necessary and allows the gourmets to buy and enjoy special food that continue to be produced as they used to be, respecting the local traditions and allowing us to live in a global world that preserve the differences cultures need to keep the history alive.

Ana Maria da Costa. Economist, living in Italy since 1983 and proceeding the studies in Food and Wine culture. The website http://www.all-about-italian-food.com gives useful information about Italian food Article Source: http://EzineArticles.com/?expert=Ana_Maria_Da_Costa

Want To Learn About Giada Italian Cooking? Look No Further!

We don't blame you if you feel you learn best by observing someone give a demo of the finest of gourmet classes because we believe too that watching experts toss up that complicated and tastefully decorated dish on a show can give you a visual high and better incentive to out-do them with your best efforts! If you like trying out new and interesting recipes, a great option for firing your gourmet instincts is to tune in to the Giada Italian cooking demos!

Giada Italian cooking demos on TV are shown on the Food Network on a daily basis and provide a unique educational and lively feature into the "Everyday Italian" menu that is chock-a-bloc with distinctly flavored Italian cuisine that is filled with the best of her cookery ideas!

If you want to learn more about this style of Italian cooking, the easiest way to get the information is to conduct an online search for all the answers to your query on quality Italian cooking besides getting to know about the new menu items that will be covered in future cooking shows. This may also be the best way to get news and views on dishes you may have missed!

Besides the above internet based search, you can locate more information about specific Italian cooking simply by clicking on the selected cooking menu article of the day and find yourself face to face with the missing link - of best Italian cooking ideas, that is! For those that have not been able to tune into the cookery show for a particular recipe, this is the best way to add to their Giada Italian cooking recipe collection as it allows for taking printable copies of the methods and ingredients used too!

Bringing a whole new world of classic continental cooking, the Giada Italian cooking show is the best platform for getting fine dining ideas and adding to your knowledge of recipes, how to make each taste unique even with similar ingredients and cook pasta just right - like the super Italian chefs. What the cookery books do not explain fully, Giada Italian cooking is sure to do - with easy demos and instructions!

Just to watch the cooking show is enough for many enthusiasts of Italian cooking to ignite the passion for whipping up a storm in their kitchens too as she is superb in her role of master-chef, besides being inspiration for turning professional, should you enjoy the experience of learning from her. Perhaps, with the regular attendance of watching the show, you learn the art well enough to teach others and end up signing a TV contract for a show of your own - who knows? There are endless possibilities for a creative cooking hobbyist out there, tuned into a great and educational show like Giada Italian cooking - along with the added fun of sharing the knowledge and dishes with loved ones!

Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available! http://www.Cooking-Guru.com Article Source: http://EzineArticles.com/?expert=Abhishek_Agarwal

More Easy Chicken Breast Recipes

We eat chicken several times per week, so we always experiment with new flavors and new recipes. If time is limited, I always suggest buying a bottle of either already made marinade or salad dressing and marinating the chicken while you’re at work. The flavor seeps into the chicken and when you get home from work, just bake for an hour and you’ll have a delicious flavored chicken.

In this article I’d like to share 2 fruit flavored chicken recipes and one herb flavored recipe. They are Italian Flavored Chicken, Pineapple Flavored Chicken and Apricot Flavored Chicken.

Pineapple Flavored Chicken

3-4 chicken breasts
4 cloves of garlic, minced
½ inch slice of ginger, minced
1 medium sized onion, chopped
1 can evaporated milk
1 can crushed pineapple
½ cup soy sauce
butter for sautéing

Mix together, pineapple, ginger and soy sauce. Marinate chicken in pineapple mixture for 2-3 hours. Saute garlic and onion for a couple of minutes. Add chicken breasts and cover. Cook about 15 minutes. Add marinade to pan and bring to a boil. Cook until done. Once the chicken is done, add the milk, mix and cook a few minutes more.

Italian Flavored Chicken

4 chicken breasts
1/3 cup Italian salad dressing
1 cup parmesan cheese
1 cup Italian bread crumbs
3 large eggs, beaten

Marinate chicken for one hour in Italian dressing. Mix together cheese and bread crumbs. Dip chicken into eggs. Roll chicken in cheese and bread crumb mixture. Pour Italian dressing over chicken and bake for about 45 minutes at 350 degrees.

Apricot Chicken

6 chicken breasts
1 package dry onion soup mix
flour to lightly dust the chicken pieces
1 can apricot nectar
1 can apricot halves
1 small onion, chopped
salt and pepper to taste

Lightly dust the chicken in flour. Place chicken in baking dish. Salt and pepper to taste. Place the chopped onions and soup mix on the chicken breasts. Pour the apricots and nectar over the chicken and bake about an hour at 350 degrees.

Note: I have used apricot preserves and it comes out wonderfully. Bon Appetite!!

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com Article Source: http://EzineArticles.com/?expert=Audrey_Okaneko

Crescia Bread or Italian Cheese Bread

If you don’t like locatelli cheese then don’t even bother making this bread, this bread has such a great aroma and flavor that you will eat an entire loaf by yourself, it is also perfect for gift giving and the best part is that you can freeze it weeks in advance and everyone will think that you just made it that day. Remember all ingredients should be at room temperature.

12 eggs well beaten
9 cups unsifted flour
1 lb. grated locatelli cheese
2 ounces dry yeast
5 teaspoons ground black pepper
1 cup warm water
½ lb. butter melted slightly or real soft
1 teaspoon salt

Put yeast in a small bowl with 1 teaspoon sugar and the 1 cup warm water and mix well, let stand for 10 to 15 minutes.

Place your eggs in a mixing bowl and whip till well broken, add your yeast that you had already started, now add your melted butter, pepper, salt, flour, locatelli cheese, and if I missed any ingredient then put it in.

Mix on low speed until well blended then on second speed for 3 or 4 minutes, you should have a really nice dough, if it is too dry add some water, if it is too wet then add some more flour, separate dough in 1-1/4 pound pieces, shape it until it looks like a 6 inch hoagie bun and place it in well greased bread pans, let rise until double in size and bake in a 300 degree preheated oven for 45 minutes.

The smell should be in the entire neighborhood by the time you are finished.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end), Please send a copy of your reprint to pastrie@verizon.net

Article Source: http://EzineArticles.com/?expert=Andrew_Krause