July 15, 2012

Herb Focaccia Bread

This is an amazing recipe! It takes under and hour to make this bread and when it comes out of the oven you'll have to stop yourself from eating it all before it hits the table. I think this bread is best served hot and would be awesome dipped in some good olive oil and balsalmic vinegar.

2 3/4 cups all-purpose flour
1 tsp salt
1 tsp sugar
2 1/2 tsp instant yeast
1 large clove garlic, minced
3/4 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1 tbsp olive oil
1 cup warm water

In a large bowl or mixer, mix flour, salt, sugar and yeast. Mix in the garlic and herbs. Pour in the water and olive oil and mix until the dough comes together. Next knead by hand or with a mixer and dough hook attachment for about 4-6 minutes. The dough will be soft and pliable.

Cover the bowl with lightly greased plastic wrap and let rise for 30 minutes. Punch down and let rest for 5 minutes.

Preheat oven to 425 degrees. Lightly grease a large, rimmed baking sheet. With your hands, spread out the dough to approx. 8"x10" rectangle. Use your fingers to make indentations over the dough, about every 1/2 inch or so. Lightly brush the dough with olive oil and bake for 15 to 20 minutes, until golden brown.

Immediately after removing from the oven, stir one tablespoon of olive oil and 1/2 teaspoon* salt and brush over the surface of the hot bread.

*I used a heaping 1/4 teaspoon last time I made it and it was great. The 1/2 teaspoon was a little much for some people.

Recpie: Directly from Mel's Kitchen Cafe