Thursday, January 28, 2010
If you're looking for another way to use up leftover rice, look no further! I love when baking mistakes turn into surprise successes like this one. I Googled recipes using bread and came across this one from a food blog. It was supposed to be for loaves, not foccacia, but when I was making the dough it seemed really sticky. I thought I would have to throw the whole thing out until I remembered that foccacia bread is a high-hydration dough. I added a bunch of dried herbs and patted it out onto a well olive-oiled baking sheet since there was no way I could shape it into a loaf. I crossed my fingers and hoped for the best.
Success! This recipe is a keeper! You would never guess there's rice in it and it wasn't heavy in the least. The best part is you can use whatever rice you have. Brown, White, Wild or even a pilaf like I did.
Rice "Foccacia" Bread
Adapted from My Diverse Kitchen
3 tbsp active dry yeast
1 cup warm milk (105-110 degrees F)
3 tbsp sugar
3 cups cooked rice (I used brown rice pilaf)
1 tsp salt
4 cups bread flour (or as needed for a sticky dough)
2 tbsp herbs (thyme, oregano, basil, your choice)
Add the sugar and yeast to the warm milk, stir well and let stand 3-5 minutes.
Put the rice, about half the flour and the yeast mixture in the food processor. Process until it comes together. Keep adding flour a little at a time till the dough is a sticky ball. This is a high-hydration dough so it will be quite sticky. Place in a greased bowl, cover and allow to double in size. Punch down the dough and place on a rimmed baking sheet oiled with olive oil. (It helps if you put olive oil on your hands to prevent the dough from sticking to you). Pat the dough out into a square approximately 3/4" thick. Using your fingertips, dimple the top of the foccacia all over. Let rise again for about an hour.
Bake at 400 degrees F for 20-30 minutes until golden brown.