A person has the freedom to choose a dietary pattern for their specific needs. If it is meant for medical and health reasons, then it must be adhered to strictly. Chocolate overload has always been a nightmare for weight watchers. Sugar rush is a devilish craving that makes people indulge in a “crash-diet”. It is extremely different from any skinny diet regimen. There is no diet that works overnight to make a person look like a Gisele Bündchen.
And with that being said, I followed Grandma Glasses as we retreated to a cozy corner for an afternoon treat of triple chocolate overload mousse cake. Read on but don’t say you were not forewarned.
* 6 tbsp unsalted butter ( 3/4 stick butter)
* 250g bittersweet chocolate, cut into small cubes
* 4 large eggs, separated
* 2 tsp vanilla extract
* 1 tsp instant espresso coffee
* pinch of salt
* 1/3 cup packed light brown sugar
* 2 tbsp Dutch-process cocoa powder
* 5 tbsp hot water
* 250g belgium or bittersweet chocolate, cut into small cubes
* 1-1/2 cups cold heavy cream ( 1 tetra brick Nestle all purpose cream)
* 1 tbsp granulated sugar
* 1 tsp salt
* 1 tbsp water
* ¾ tsp plain powdered gelatin
* 250g 70% dark chocolate ( 2 chocolate bars )
* 1-1/2 cups cold heavy cream ( 1 tetra brick Nestle all purpose cream)
* 1/4 cup condensed milk
* Raspberry jam, Chocolate shavings and chocolate praline crunch for garnish ( you can also use your favorite fruit compote drizzle)
To make the bottom layer:
1. Preheat oven to 325 F. Grease 9-1/2 inch springform pan and set aside.
2. Put butter and chocolate chips to a large heatproof bowl. Set on double boiler with half cup of simmering water. Stir lightly until melted and smooth. Set aside to cool for 5 minutes.
3. Meanwhile, combine the egg whites and salt in a medium sized bowl and whisk until frothy. Gradually add half of the brown sugar and whisk until combined. Add the remaining brown sugar and whisk until soft peaks form.
4. In a small bowl, mix vanilla and egg yolks.Then slowly pour to the slightly cooled chocolate mixture. Stir until well combined.
5. Using whisk, gently fold one third of the egg white mixture into the chocolate batter to lighten it. Add the the rest of your egg white mixture and continue folding gently until there are no more white streaks.
6. Carefully pour batter into the prepared springform pan. Use a spatula to spread and smooth evenly in pan.
7. Bake for about 15-18 minutes, or until the center of the cake is just set (it’ll be soft, but should spring back if gently pressed with your finger.) Set cake aside to cool for 1 hour. Leave it in the pan. It may collapse a bit as it cools.
To make the middle layer:
1. Combine cocoa powder and hot water in a small bowl then set aside.
2. Melt chocolate chips in a large heatproof bowl set in a double boiler with half cup of simmering water. stir occasionally until melted and smooth. Remove from heat and let cool for 3 to 5 minutes. Add cocoa powder- water paste to the melted chocolate and mix until smooth.
3. In a medium size bowl, whisk heavy cream, sugar, and salt until the mixture begins to thicken. Continue whisking until the mixture forms soft peaks.
4. Carefully fold one third of the sweetened whipped cream into the chocolate mixture to lighten it. Add the rest and use a rubber spatula to gently fold the mixture until there are no more white streaks.
5. Scoop the mousse to your springform pan, spreading it into an even layer on top of the cooled cake. Gently tap the pan on the counter a few times to remove any large air bubbles. Smooth the top with spatula.
6. Wipe up any large drips of mousse from the inside/sides of the pan.
7. Refrigerate the cake for at least 15 minutes while you make the top layer.
To make the top layer:
1. In a small bowl, dissolve gelatin powder in water. Set aside for 5 minutes.
2. Melt dark chocolate in a large heatproof bowl set in a double boiler with half cup of simmering water. Gradually add ½ cup of the heavy cream and condensed milk. Stir occasionally until well combined.
3. Remove the pan from heat and whisk in the gelatin mixture until it is completely dissolved. Set aside to cool for about 5 minutes, stirring every few minutes to keep the mixture liquid/smooth.
4. Whisk the remaining cup of heavy cream in a medium sized bowl until cream begins to thicken. Continue to beat until the mixture forms soft peaks.
5. Carefully fold one third of the whipped cream into the dark chocolate mixture to lighten it. Add the rest of the whipped cream and use a rubber spatula to gently fold the mixture until there are no more white streaks.
6. Spoon the dark chocolate mousse onto the middle layer. With an offset spatula, spread evenly and smooth top layer.
7. Refrigerate the cake until set, at least 2 1/2 hours to overnight.
8. Garnish the cake with chocolate shavings, chocolate praline crunch and fruit compote drizzle before serving.
9. Run a thin knife between the cake and the sides of the springform pan before removing the pan. To keep your layers clean with each slice, use clean warm knife between slices.
10. Enjoy the triple chocolate overload mousse cake!
Grandma Glasses Prinsesstårta(Princess Cake)
Grandma Glasses’ Swedish Limpa Rye Bread
This is a favorite. I have to write it down before I forget the recipe.
(Makes 2 loaves)
|3 ½ cup AFP
1 ½ cup dark rye flour
|1 cup warm milk
1 cup hot water +1 tsp salt
3Tbsp brown sugar
1 1/2 tsp anise seed
|3 tsp active yeast
¼ cup water
Prepare yeast mix , let rest until frothy. Melt butter in warm milk. Combine half cup milk- butter liquid with flour and rye. Let it rest for 10 minutes. Use remaining half cup of milk- butter liquid to mix molasses, honey brown sugar and anise seed into thick syrup. (The milk-butter will make stirring the syrup less sticky). Add thick syrup to flour and combine thoroughly. Let it rest for 10 minutes before adding yeast mix, hot water and salt. Mix and combine wet and dry ingredients thoroughly until sticky dough consistency. Cover with damp cloth and leave to rest for 2 hours until double in size.
Punch and let rest for another 1 hour until double in size. Transfer to well-floured surface, stretch and fold for 10 minutes, shape and put in lightly greased loaf pans. Leave to final proof for 30 minutes, preheat oven to 175C. Bake for 30 minutes or until dark brown crust and hollow sound when tapped. Cool on rack before serving.
On a rainy afternoon, Grandma Glasses decided to make some nice cookies. It’s not everyday that she goes to the bageri. She’s been busy lately at the canine camp with Angie and Drake.
“Now this is what you call comfort food. Nothing to be guilty about. No weight watching rules here either,” Grandma Glasses said to herself as she bites into another cookie.
For Grandma Glasses NO BUTTER NO EGG RAISIN COOKIES you will need :
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 /2 cup margarine, softened
1 ½ cups wash sugar
1/2 cup mayonnaise
1/3 cup olive oil
1 ½ teaspoon cinnamon
1/2 cup Almond , coarsely chopped
1/2 cup raisins
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda. Set aside.
2. In another bowl, cream together the margarine, sugar, mayonnaise and cinnamon until well blended. Slowly add the flour mixture until completely combined.
3. Roll rounded teaspoonfuls of dough into balls then place onto ungreased cookie sheets. Press lightly with fork or finger.
4. Bake 10 to 15 minutes or until golden. Cool and keep in airtight container.
Oh look! Grandma Glasses is busy in the kitchen. And The Swedish Chef is in the House too!
What have we today? It’s Bake It or Burn It_2014! Time to warm up the Bageri. And Grandma Glasses just made us some sweet bread.
100g dark chocolate (a bar of dark chocolate)
1/3 cup butter
1/3 cup powder sugar
1/4 cup flour
Preheat the oven to around 200C. Melt the chocolate and butter in a bain marie. Mix together the icing sugar and flour in a separate bowl. Then add the eggs and mix well. Butter four ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour/icing sugar/egg bowl and mix completely. Pour mixture into the ramekins about 3/4s full. Cook for approx 7-8 minutes, or until they have risen about an inch. Serve in ramekin dish or invert on dessert plate and sprinkle with powder sugar, whipped cream or ice cream.
4 tsp yeast
3/4 cup milk
1/4 cup sugar
1/4 cup warm water
1/4 tsp vanilla extract
1 tsp salt
1/4 cup butter, melted
4 cup flour
1/4 cup melted butter for brushing before baking
1/3 cup butter, softened
1 cup brown sugar
1 1/2 tbsp cinnamon powder
In a small bowl mix warm water + 1 tsp sugar + yeast. Let sit for 5 minutes until bubbly. In another bowl, mix egg,milk,salt, sugar and melted butter. Add 2 cup flour,water,vanilla and yeast mix. Mix until blended and slowly add remaining flour. Mix until you have a smooth dough. Form into a ball and place in oiled bowl. Let rise for 2 hours. In a small bowl mix sugar and cinnamon. Set aside.
When dough is doubled in size, roll out in well floured surface into 15×9″ rectangle. Spread softened butter and sprinkle cinnamon.( If you don’t have big work area, cut dough into three portions and roll into manageable size rectangles) Tightly roll into jellyroll form. Cut 14-16 slices and place cut side down in a greased baking pan. Cover with damp cloth and let rise for 1 hour. Preheat oven 350F. Once rolls has risen,brush with melted butter and bake 30 minutes until golden brown. Serve warm. ( You can also pour your favorite sugar glaze before serving)
Another clean plate today from Grandma Glasses’ Kitchen!
Grandma Glasses Pie Crust
4 cups flour
2 teaspoon salt + 3 tbsp sugar
1 3/4 cup butter
1/2 c cold water
In a large mixing bowl, combine flour, salt and sugar. Cut butter into small cubes and combine lightly with flour mix until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Divide the dough into 4 equal portions and shape into 4 round disks. Wrap tightly in plastic wrap and chill in refrigerator until ready to use.
Use 1/4 portion of dough for two small meat pie tart shells. Scoop Swedish Chef Meat Pie a’la Alice mix onto tart shells. Bake for 10 minutes at 350F or until crust is golden brown. Let cool and serve.
GRANDMA GLASSES APPLE PIE
Today it’s the apples turn to meet the mixing bowl and the baking pan. They were crisps to be peeled,cored and buttered.
First and second pastry edges pinched, still the apple mix is oozing. I know the pan is just the right size for the amount of apple mix I used. OR was it the way I pinched the edges? I am not really sure how many slits to put on this pie. Will it make any difference if I put three? Okay let’s make that nine.
I try not to use too many cooking utensils. So here’s a chopping board, a sharp knife, spoon, fork, peeler, mixing bowls, measuring cups and a greased baking pan.
Now that’s what I call dinner. Nope. Dessert. Nope. Dinner.
This gooey goodness apple pie is brought to you by Grandma Glasses.
Grandma Glasses Apple Pie Recipe
2 Grandma Glasses pie crusts
3 cups sliced apples
2 tbsp lemon juice and 1 tbsp water
3/4 c white sugar
1/4 c brown sugar
1/4 c all purpose flour
1 tsp cinammon
pinch of salt
1/4 tsp nutmeg
2 tbsp butter
1 egg yolk mix with 1 tbsp milk
In a saucepan, combine apples, water and lemon juice; cook over medium-low heat just until the apples are tender. Remove from heat and let cool. In a large bowl, combine sugar, flour, salt, cinnamon, and nutmeg. Add apples and toss to coat. Pour apple mix in pastry pan and dot with butter. Cover with second crust, seal edges and slit. Brush with egg yolk and milk. Bake at 425F for 15 minutes, reduce to 350F and bake another 40-45 minutes or until filling is bubbly and crust is golden. Let cool and serve.
What are Drömkakor? Nope. They are not drums or any percussion instrument. They are Swedish dream cookies. They have an airy texture and melts in your mouth when you eat them.
Crumbs, crumbs, crumbs. But these are good Swedish holiday treats you cannot resist. So when is the best time to eat and enjoy drömkakor? Just about any time! I started nibbling on one while I was baking. Then another one after the second set of drömkakor had cooled from the oven. And maybe I could just take another bite from the last dozen I took out from the oven.
Oh my! The recipe says good to make three dozens, and I had already eaten three just to taste. I think I better pack them away in an airtight cookie jar before all three dozens drömkakor become totally part of today’s dream.
Drömkakor safely packed away. But not for long, I am sure.
How to make Drömkakor
1 2/3 cake flour
1 teaspoon baking soda
1 stick unsalted butter, softened
1 1/4 cups sugar
1 tablespoon vanilla sugar
1/8 tsp almond extract
1/3 cup corn oil
Preheat oven to 300 degrees. In a small bowl, whisk flour and baking soda and set aside. In a large bowl, beat butter and sugars for a until light and fluffy.Add oil and extracts and mix until smooth. Add dry ingredients and stir until just combined. Roll dough into 1 inch balls (about 1 teaspoonful) and place on parchment paperlined baking sheets about 2 inches apart.Bake for 20 minutes or until cookies are just set and crack on the top. Cool on a wire rack. Makes about 3 dozen cookies
ARTISAN BREADS at JONSSON BAGERI
“Buon cibo per le persone buone!”
“Ancora un po’ di pane, per favore”
Online translation tools helped me with that “It is delicious! Good food for good people! More bread please”. Now it’s my taste buds turn to translate today’s experience into Italian taste.
They say patience is a virtue. And when you are running out of bread, to wait on the dough to rise overnight, and another four hours the next day may just be too much on a grumbling stomach. After watching Asian Food Channel and Food Network the whole day, I know I had to postpone being a couch potato today and bake some bread. And it’s very gratifying once you see that freshly-baked Ciabatta bread being consumed in no time. That’s how Grandma Glasses likes fast food. To eat food fast and with gusto is totally different from a junk food of fries and chips at fastfood chains.
What is a Ciabatta? It is an Italian flat bread, literally meaning “slipper” bread. Ciabatta bread has become a popular bread that can be found as the bases for sandwiches or a perfect accompaniment to Italian dishes all around the world. Today, that Italian bread mades it’s way on my favorite list too. Still warm from the oven, it is perfect with butter and Kalles. Even with leftover meat sauce, it proved to be a divine Italian dinner to me. This rustic Italian bread goes well with any sandwich topping ; ham, salami, roast beef, burger, bacon,egg, sausage, salmon, grilled steak, chicken, chorizo, shrimp, and whole lot more. Now I understand why some foodies are on the heavier side of the scale.
Here’s how to make Ciabatta
For Sponge, you will need :
1 teaspoon yeast, 2 tablespoons warm water,1/3 cup water,1 cup bread flour
For Bread, you will need :
2 teaspoon active dry yeast,2 tablespoons warm milk ,2/3 cup water, 2 tablespoon olive oil, 2 cups bread flour and 1 teaspoon salt
Prepare sponge: Stir together, warm water and yeast.Let stand 5 minutes, until creamy.Then stir in water and flour into yeast mix.Cover bowl with plastic wrap.Let stand at cool room temp at least 12 hours and up to 1 day.
To make the bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.In a large bowl Sift twice flour and salt. Blend together milk mixture, sponge, water, oil until flour is moistened. Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 2 hours. Note: Dough will be VERY sticky and full of bubbles. Even when they are puffed after the second rise, you may feel certain you’ve done it all wrong. Don’t give up. The ciabatta bread rises nicely in the oven.
Once dough has doubled in size, turn dough onto a well-floured surface. Cut into two portions. Transfer each half to parchment paper and form irregular ovals approx 9 inches long. Dip fingers in flour and dimple loaves. Dust tops with flour. Cover with dampened kitchen towel and let rise for another 1 1/2 to 2 hours, until almost doubled.
At least 45 minutes before baking bread, pre-heat oven at 200C. Transfer 1 loaf, along with parchment paper, onto baking sheet bake for 20 minutes or until pale golden. Remove to cooling racks and repeat with second loaf.
You can make dough a day in advance, divided into portions, wrapped up well in plastic wrap and frozen. It’s still going to be good (and can even be good for a month or so). Allow it to defrost, shape it, proof and bake.
ECLAIRS, PUFF PASTRY and CROISSANT
These gourmet pastries are all labor of love. Its preparation requires best ingredients, patience and nimble hands. Time in the kitchen will be shortened when you make the pastry dough in advance.
It takes more time to prepare than to consume them. Before one can count to twenty, these pastries are gone.
Grandma Glasses’ Gourmet Pastry Platter now available at Jonsson Bageri !
TASTY WHEAT BUNS.
Do you know how a well proofed dough feels like? Soft and spongy like a marshmallow. And every time I make dough, no matter how I tweak the recipe and stretch and fold it , I still get a well proofed dough which bakes out to be nice bread. And no one to tell me when to stop with my dough-play. It’s my own work, bake it or burn it.
Just look at these Tasty Wheat Buns! They were meant to be baked as loaves, but I stretched and rolled them into buns instead. I like seeing them puff after resting an hour, and puff some more when they are in the oven. Nice texture, nice taste and best served warm. Letting it rise for two hours made the big difference too.
I like the idea of science at work in my dough. The yeast breaking down into cells when they become bubbly when I dissolve it in warm water or milk, the enzymes working to give the dough its flavor, the rising of the dough like it’s mad and trying to escape from my bowl on humid days, the effects of observing time to complete the process of autolyze. The what? Autolyze is “the hydration rest following initial mixing of only flour and water that occurs before kneading has fully developed the gluten; this simplifies the shaping process of the finished dough” (wiki).
My baking experiences and procedures may not be as complex as Albert Einstein’s particle theory or motion of molecules, or statistician Ronald Fisher’s analysis of variance, or Louis Pasteur’s germ theory. It is but plain and simple, to quote The Bread Diary “celebrate a good bread with no crumbs left” definitely follows Grandma’s Kitchen Law of Clean Plate : A clean plate equates to good food for good people.
TASTY WHEAT BUNS
Prepare sponge in advance. For the sponge you will need :
1 cup flour
1 cup water
1/4 tsp yeast
1/4 tsp salt
Mix ingredients together in a bowl and leave in fridge overnight. It will look bubbly the next day. That’s okay.
For the dough you will need :
2 cup bread flour
1 cup wheat flour
2 tsp yeast dissolved in 1/4 cup warm water
1 tsp salt
1 cup milk
3 tsp sugar
Mix wet ingredients with the sponge. Then add flour,salt and sugar. Mix everything together until the dough comes together to form a ball. It may be quite sticky. Cover the bowl with damp cloth and set in a warm place. Let it rest for 2 hours or until double in size. (After about an hour it may start to stick to your cloth and would have doubled in size, don’t be surprised.)
Pour the dough onto a floured surface and stretch and fold it for approximately 10 minutes or so. (I have added 1/2 cup flour to make a soft tacky dough.I go with the look and feel, keeping close to the Baker’s Math in proportion). Then put the dough back into a greased bowl and allow it to rise for approximately 90 minutes.
Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3 inches apart on a greased and floured cookie sheet. Cover and let rise for another 30 minutes until double in size. This is your final proofing, and dough ready for baking.
Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 450 for 15 to 20 minutes until golden brown.
SWEET DOUGH DOUGHNUTS
Why not, coconut! Let’s make some doughnuts. It’s a rainy Friday evening, and after the Sicilian style Pizza I would like to have some doughnuts. I need to try the recipe before sharing to others. I tweaked a recipe, reduced it to a manageable proportion, figured out how to shape donuts without a donut cutter, frosted and sugared them, and enjoyed the results.
Time with the twins with a basket of doughnuts too.
Makes 3 dozen donuts.
Vegetable oil for frying
3-1/3 cup all-purpose flour
1 cup wash sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 stick butter
2 eggs, beaten
3/4 cup warm milk
2 tsp yeast+ 1/4 cup warm water
Heat oil (2-3 inches) in deep-fat fryer or heavy kettle to 375 degrees. Mix dry ingredients : flour, sugar, nutmeg, cinnamon, salt, baking powder in a large bowl. Melt butter in warm milk and add to flour mix. Next add in the beaten eggs. Mix until dough becomes crumbly. Pour in yeast mix and continue mixing until well moistened. Cover with damp towel and let dough rest in warm place for 1 hour. Turn dough onto well-floured work surface; dust with flour and roll gently 3/8 inch thick. Cut with floured doughnut cutter or roll and shape into medium logs and pinch to shape donuts. Slide doughnuts into hot oil. Fry until golden brown, 1 to 1-1/2 minutes on each side ( It browns quite fast so be quick to turn them in the oil). Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared or frosted.
How do like your pizza? Thin crust or thick and chewy? With crumbled cheese, sliced onions,cubed peppers,spicy sausage and slurpy sauce ? Perfect! You’re just in time for Grandma Glasses’ Pizza Galore.
Ingredients you will need :
extra virgin olive oil
Unbleached all purpose flour, for rolling and dusting
1 Basic pizza dough (you can use Tasty Wheat Bun dough recipe)
1/2 cup grated smoked cheese
1/2 cup hungarian sausage, sliced
1/2 cup bell pepper , sliced thinly
1/2 cup onions , sliced
1/2 cup Quick Melt cheese
- Preheat oven to 500 degrees F.
- While the oven heats, generously flour the dough and then stretch and tuck it under itself, giving it quarter turns as you form a ball of dough with a smooth top. Let dough rest on the work surface, covered with plastic wrap, for at least 30 minutes and up to 1 hour. Now prepping the topping ingredients is easy. Grated smoked cheese,set aside. Slice thinly hungarian sausage, bell pepper, and onions. Set aside. Dice 1/2 cup Quick Melt Cheese, set aside. Any leftover topping? Keep for next pizza or calzone
- Once the dough has rested, very lightly flour your work surface and lay your dough ball in the center of the floured area. Divide dough into two balls (kept one in freezer covered and wrapped for future use).
- Continue with pizza making. Press and stretch the dough into a rough circle about 12 inches in diameter and 1/2-inch thick. Flip the dough, scrape to detach and let the dough rest for 30 minutes.
- Drizzle olive oil on a round pan and transfer the stretched dough to the pan , try to press the dough all the way out to the corners. Using the back of a large spoon, spread the tomato sauce onto the stretched dough, leaving about a 1/2- inch border. Distribute and assemble the topping ingredients : Minced beef , mushroom, sausage, bell pepper,onions, smoked cheese and quick melt cheese. ( I almost forgot to drizzle olive oil on the pizza before finally putting in the oven.)
- Bake until the crust is nicely browned and crisp and the cheese is bubbly, about 8-10 minutes at 500F. Transfer the pizza to a cutting board and let stand for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a chef’s knife.
Are we running short of bread? I see no more bread in the pantry. No worries! We don’t have to travel far to savor a delicious bread. I’m thinking of quick and easy but delicious Focaccia. It’s a flat Italian bread traditionally flavored with olive oil and salt and often topped with herbs, onions, or other items. It’s moist and chewy and almost like a pizza , except no sauce. And since we know how to make pizza dough and how a soft wet dough for ciabatta feels, then we are not far from making a perfect focaccia. You can never go wrong making focaccia. Flour, yeast, olive oil, salt and water are its basic ingredients. You can make variations using your choice of toppings of herbs.
We have the ingredients we need and small cake pans available in the kitchen. And of course there’s the hungry tummy grumbling to feed. So what are we waiting for? Let’s go Italian again this time.
- Ingredients1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
1 teaspoons salt
4 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 1/3 cups warm milk (110 degrees F/45
3 tablespoons extra virgin olive oil, divided
2 tablespoons chopped rosemary
1 tbsp thyme
1/3 cup grated smoked cheesePrepare yeast mix in small bowl, 1/4 cup warm water+ yeast+1 tsp flour+1tsp sugar.Let rest until bubbly and frothy. In a large bowl, stir together the flours,salt,sugar,rosemary and thyme.Pour bubbly yeast mix into dry ingredient. Next add in warm milk. Stir until well moistened. Let stand until the yeast begins to act, about 15 minutes. Dough will still be quite sticky, that’s okay.Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 1hour. Once double in size, Turn out on a floured surface, and knead just until smooth.Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough.Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with grated cheese.Set aside and let rise until doubled, 20 to 25 minutes. This is your final proofing.Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top.Remove from the pan, and cool on a wire rack. Serve warm.