Tuesday, November 22, 2011

Herb Focaccia Bread

This bread is AMAZING.  After making this the first time, I turned to my husband and said, "I think this bread has changed my life".  It's that good.  I am so in love!  It is so easy, so delicious, and I made it twice in one week.  It comes together in just over an hour - rising, baking, and all and it has a delicious flavor and texture.  I am finding myself trying to think of main dishes that will go with this bread so I can make it again...hehe.  But really, it can go with anything!  Give it a try and you will not be dissapointed!

Herb Focaccia Bread

2 3/4 c. all-purpose flour
1 tsp. salt
1 tsp. sugar
2 1/2 tsp. instant yeast
1 large clove garlic, finely minced
3/4 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 T. olive oil
1 c. warm water

1 T. olive oil + 1/2 tsp. salt, for brushing after baking

In bowl of mixer, mix the 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 with a dough hook attachment (this can also be done by hand if you don't have a mixer). Knead the dough until it has pulled away from the sides of the bowl (adding additional flour only if necessary – the dough will get less sticky as it kneads), about 4-6 minutes. The dough should be soft and pliable but not overly stiff. Likewise, it shouldn’t leave a lot of sticky dough residue on your fingers. The goal is a soft, supple dough. Both time I made it I needed no additional flour - it was perfect, but you may need more.
Cover the bowl with a clean towel and let the dough rise for 30 minutes, until it is puffy. Deflate dough and allow to rest for 5 minutes.
Preheat the oven to 425 degrees F. Lightly grease a large, rimmed baking sheet and with your hands, spread the dough out roughly an 8″x10″ rectangle. Use your knuckles or fingertips to make indentations over the dough, about every 1/2 inch. Lightly brush dough’s surface with olive oil and bake for 15 to 20 minutes, until golden brown.
 Immediately after removing from the oven, stir together 1 tablespoon olive oil and 1/2 teaspoon salt and brush over the surface of the hot bread (Do NOT skip this step!  SO good!). Tear or slice into pieces and serve.
Source: Mel's Kitchen Cafe

1 comment:

Rob and Amy Weaver Clan said...

I made this for our first cooking club and it was so yummy!