Friday, July 19, 2013

Herbed Focaccia



Ingredients:
For the bread:
  • 1 to 1/4 cup warm water (100 - 110 degreeF)
  • 2 teaspoon dry yeast
  • 1 teaspoon sugar
  • 3 cups bread flour
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
For the topping:
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon cornmeal
  • 3 cloves of garlic, finely minced
  • 3 tablespoons grated parmesan 
  • 1/2 teaspoon salt
Directions:
  • Mix water, yeast and sugar in a large mixing bowl until well blended. Let stand for about 10 minutes, or until it turns foamy. Add flour, salt, oil, and oregano into the bowl, and knead the dough until all of the ingredients are combined. Continue kneading until the dough is elastic and comes apart from the sides of the bowl. Shape the dough into a ball and transfer to floured countertop, cover and let sit for about 10 minutes.
  • Mix all of the ingredients for topping (except oil) in a small bowl and toss to combine. Set aside.
  • Grease a baking sheet, line with parchment paper and grease the paper. Stretch the dough and shape it into a large rectangle, transfer to baking sheet, and press the dough evenly to fit the sheet.
  • Drizzle with olive oil, then sprinkle topping evenly over the dough. Cover with towel, let rise in warm place for about 40 minutes to 1 hour, or until doubled.
  • Bake in a 400 degree F oven for 20-25 minutes, or until golden brown.
  • Remove from pan, cut in sections, and serve warm.






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