Tuesday, October 5, 2010

Herb Foccacia

Herb Foccacia
from Keeping Up

2 3/4 cups flour
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons dry yeast
1 large clove garlic, minced
3/4 teaspoon dried rosemary
1 1/2 teaspoons Italian seasoning (or 1/2 teaspoon each oregano, thyme and basil)
1 tablespoon olive oil
1 cup warm water

In the bowl of a mixer, combine all ingredients with the dough hook attachment.  Mix at medium speed for 5 to 8 minutes or until dough is smooth and has pulled away from sides of the bowl.  Remove dough hook, cover bowl with plastic wrap and allow dough to rise for 30 minutes.

Deflate dough and allow to rest for 5 minutes.  Spread dough out by hand on an oiled baking sheet into roughly ad 8"x10" rectangle.  Use your knuckle to make indentations on dough every 1/2-inch, or make holes over entire surface with a fork.  Lightly brush dough's surface with olive oil and bake in a 425 degree oven for 15 to 20 minutes, or until golden brown.

1 tablespoon olive oil
1/2 teaspoon kosher salt

Stir together olive oil and salt and brush over the surface of hot bread.  Serve immediately.

{cooks note}

This bread is so good, especially with the herbs.  I didn't end up using the whole amount of flour the recipe called for.  Each climate and elevation with bring different results.  From start to finish it was 1 hour total.  It goes perfectly with this soup.


Jenna said...

oohh, i love a good bread

Chelsea said...

Made it last night...Yummy and quick.