HERB FOCACCIA

This beautiful flat, round Italian bread is topped with olive oil, rosemary and basil.This delicious  Focaccia Bread recipe is so easy to make. Herb Focaccia.

Serving:1 loaf (16 slice)

INGREDIENTS

3 ½ cups All purpose flour

1 teaspoon kosher salt

1 cup warm water

1 pkg fast acting yeast

1 teaspoon sugar

2 tablespoon olive oil + 3 tbs

1 egg

1 teaspoon fresh rosemary, (or ½ teaspoon dried)

1 teaspoon fresh basil, crushed

INSTRUCTIONS for HERB FOCACCIA

Grease cookie sheet.In large bowl, combine 1 cup flour, sugar, kosher salt and yeast.Mix to combine.

In small saucepan, heat water and oil until very warm 120 to 130°F  (48 – 54°C) Add warm liquid and egg to flour mixture. Blend at low speed until moistened – beat 2 minutes at medium speed. By hand, stir in an additional 1 ¾ cups flour until dough pulls away from sides of bowl.

On floured surface, knead in ¾ cup flour until dough is smooth and elastic (about 5 minutes)

Cover the bowl with tight saran wrap and let rest 10 minutes.

Place dough on grease cookie sheet. Roll or press to 12-inch circle. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (85°F /29°C) until light and doubled in size – 30 minutes.

Heat the oven to 400°F (200°C) Uncover dough. With fingers or handle of wooden spoon, poke holes in dough at 1 inch intervals.

Drizzle with additional 3 tablespoons olive oil over top of dough. Sprinkle evenly with rosemary and basil.

Place in the oven and bake 17 to 27 minutes or until golden brown.

Immediately remove from cookie sheet, cool on wire rack.

HERB FOCACCIA

TIP

To freeze focaccia, wrap plastic wrap or foil and store up to 3 months in freezer.

NOTES

• For 2 smaller loaves, grease 2 cookie sheets. Divide dough in half. Roll or press each half into an 8-inch circle. Continue as directed above. Bake for 10 to 20 minutes.
• If you don’t have fresh herbs you can use the dry herbs

Photo Credit: wuestenigel-on-Best-Running