Wednesday, December 12, 2012

Herbed Focaccia

I'm not much of a bread maker.  I want to be.  For holidays I try to whip out some homemade rolls.  Like something my Nana would have done back in the day.  I don't have a bread machine.  I don't want to give up the counter space.  Because I need room for my Mickey Mouse collection and the Yonanas frozen treat maker.  Occasionally I do try to make some kind of bread.  It's usually when the main course is something that isn't a main course, that I'm trying to pass off as a main course.  (Hoping that Mr. Devilish Dish will be so enamored by the homemade bread that he won't notice his entree is really a side salad.)  I made this Herbed Focaccia a while back.  Alongside a salad of course.  It was really crisp and very good.  Try it with any herbs you like.  It's delish!
Crisp and herb-y!
The Line-Up:
I used fresh chives and rosemary from my garden.
Feel free to use the fresh or dried herbs of your choice.
Combine sugar and yeast with warm water.
Let sit until foamy.
Add to flour.
Add water a little at a time until dough
pulls together.
Add herbs.
Knead briefly on a lightly floured surface.
Place in a bowl greased with olive oil.
Turn dough to coat with oil.
Cover with a damp cloth and let rise in a
warm place until doubled in size.
Punch dough down.
Knead again briefly.
Pat into rectangular shape
on greased baking sheet.  Brush with
remaining tablespoon of olive oil.
Sprinkle with coarse salt.
Bake 10-20 minutes until desired crispness.

Herbed Focaccia Bread

1 teaspoon granulated sugar
1 package active dry yeast
1/3 cup warm water (110 degrees F)
2 cups all-purpose flour
1/4 teaspoon dill
1/4 teaspoon rosemary
1/4 teaspoon chives
1/4 teaspoon parsley
OR fresh or dried herbs of your choice.  Just throw them in!
2 tablespoons olive oil
1 teaspoon coarse salt

In a small bowl, dissolve sugar and yeast in warm water.  Let stand until foamy, about 10 minutes.  In a large bowl, combine the yeast mixture with flour; stir well to combine.  Stir in addition water 1 tablespoon at a time, until all of the flour is absorbed.  Add herbs of your choice.  When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly.  Lightly oil a large bowl with 1 tablespoon of the olive oil, place the dough in the bowl, turning to coat with oil.  Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.  Preheat oven to 475 degrees F.  Punch dough down and return to lightly floured surface and knead again briefly.  Pat dough into a rectangle and place on a lightly greased baking sheet.  Brush the dough with remaining olive oil and sprinkle with coarse salt.  Bake in preheated oven for 10-20 minutes, depending on desired crispness. 

Prep Time:  Approximately 45 minutes     Cook Time:  Approximately 20 minutes

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