Our Quarantine Thanksgiving Menu continues with some easy homemade bread. This delicious Foccacia bread with caramelized shallots and fresh thyme is a wonderful addition to your Thanksgiving menu. It also makes great leftovers for your turkey sandwich the next day!
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BETH’S FOCCACIA BREAD WITH CARAMELIZED SHALLOTS AND THYME
Makes 9 squares
1 ¾ (420ml) cup warm water (110F)
2 tsp (10 ml) sugar
1 package (7g) of yeast
3 ¾ cup (450g) all-purpose flour
2 tsp (10ml) salt
3 tbsp (45ml) olive oil
1 tbsp (15ml) olive oil
1 cup (150g) shallots, sliced thinly into half-moons
Salt and pepper to taste
½ tsp (2.5ml) balsamic vinegar
Pinch of flakey Sea salt
1 tbsp (15ml) Fresh thyme, chopped
Combine water, sugar and yeast and whisk with a fork. Let stand for 5-minutes until cloudy and foamy.
Meanwhile, in a large bowl whisk together flour and salt. Add the yeast mixture and mix with a dough whisk or spoon until a ball forms.
Transfer to a floured surface and knead for 5 minutes.
Place 1 tbsp (15ml) of olive oil in a bowl, grease bowl with it, and place dough ball inside. Cover and place in a warm space. Let rise for 1 hour.
Grease a 9”x 9” (23cm x 23cm) pan with 1 tbsp (15 ml) of olive oil and set aside.
Then punch dough down, place on a floured surface, and knead for 5 minutes adding more flour in 1 tbsp increments if it’s too sticky. Then roll out the dough into a loose square and fit the dough into the pan. Pressing in down and stretching it into the corners. Cover with a clean dish towel and allow to rise for 20 minutes.
Meanwhile, cook the shallots. In a large non-stick pan, add 1 tbsp (15ml) of olive oil. Add the shallots and cook until fragrant and golden brown. Season with salt and pepper to taste. Then add the balsamic vinegar and reduce until liquid is evaporated. Then add the thyme. Allow to cool.
Remove the dishcloth and create indentations in the dough with your fingertips. Pressing deeply down into the dough so that the indentations stay. Sprinkle the dough with the sea salt, the cooked shallot mixture and the remaining thyme on top.
Bake at 400F (200C) for 20 minutes. At which point brush the remaining olive oil on top of the bread with a pastry brush, being careful not to disturb the shallots too much. Continue baking for another 5 minutes to set the olive oil.
Allow the focaccia to cool completely before removing. Then run a knife around the perimeter to release if using a removable cheesecake pan. Otherwise cut into 9 squares and serve.
To increase the serving size you can slice each square on the diagonal to create 18 triangles
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.