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Fabulous ‘Faux’-caccia

Parmesan bread with garlic is delicious ... but it is not focaccia

Published: Thursday, July 11, 2013 3:30 p.m. CST

(Continued from Page 1)

Sometimes, recipes are not what they seem to be.

I found this recipe for focaccia bread in an old cookbook. I was so excited to make it.  Focaccia is delicious and I loved the idea that there was no yeast.

Unfortunately, it did not taste like focaccia.

Fortunately, it was delicious bread.

I have taken the liberty to rename this recipe to Parmesan Bread with Garlic. It is definitely worth making.

Serve it with any dinner or have it with a soup or salad. It has a consistency of a biscuit, more than a focaccia.

Normally, I frown on anything that needs to be baked in the oven when it is summertime. This bread is the one exception I will make.

I might feel differently if we had central air conditioning, but a window unit a/c and a gas oven do not go hand in hand in hot weather, so I try to avoid baking. I am more of a “griller” in the summer months.

I have made focaccia before and it is quite a long process.  This recipe is quick and easy, as there is no waiting for the bread to rise.

Not only that, it is so good.

But it is not focaccia.

Any time you make focaccia it really seems like the bread is “swimming” in oil. In a way, it is.  Once this bread has baked, no one will even know that there is that much oil involved.

This bread has nowhere near the oil you need to make a focaccia.

The directions are pretty self-explanatory. 

Follow the recipe exactly and you will wind up with very tasty flat bread.

Not a focaccia, but still worth the effort.

This makes quite a bit, so if you want a fluffier, smaller bread, just make it in a smaller pan. If you want thinner bread, make this recipe in a jelly roll pan or baking sheet with sides.

This bread is not oily at all; so don’t be put off by the amount called for in the directions. This is such an easy and quick bread to make; it will make any dinner special.

This bread can be sliced, or you can break it into pieces for a more rustic serving. I prefer it sliced, because I like my food neat and orderly. Surprising, huh?!!

Just because a recipe does not live up to what it is supposed to be does not mean it will not be good and not worth making. There are times when we are pleasantly surprised by the outcome.

That is definitely the case with this bread.

It is not a focaccia, but even though it is different, it is still yummy!

Enjoy making this Parmesan Bread with Garlic.  It will be worth the little bit of effort you actually have to put in.

And remember,…a good cook always cleans up!

PARMESAN BREAD WITH GARLIC

˝ cup fresh garlic, chopped 1/3-cup olive oil 3 cup Bisquick Baking mix 1-cup buttermilk ˝ cup Parmesan cheese, grated

Gently sauté garlic in oil until yellow, about 10 minutes.  Pour through a strainer and reserve both garlic and oil, separately.

Combine bisquick mix, garlic and buttermilk. Pour a generous third of the oil into a 7x11-baking pan.  Spread the oil around to cover the bottom of the pan. 

Turn out dough into pan, pat evenly with floured fingers. Poke holes into the dough every 2 inches with a pointed knife or wooden skewer to make small holes.

Pour remaining oil over the top of the dough and spread evenly with fingers.  (It will seem like a lot of oil.)

Sprinkle Parmesan cheese over the top and bake at 400 for 24 minutes.

Makes 8 to 10 servings.

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