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Herb Focaccia Bread

I was inspired by this recipe to try a new way of making focaccia bread. Being at freezing (or well below) the past couple of weeks my herb plants have looked pretty sad outside but I was able to collect enough rosemary and sage to make the bread – rosemary handles the cold well, even up North. It is an evergreen and if not babied it will thrive through snow even!

The recipe called for double the olive oil for the topping, I cut it in half. I am sure that it would taste that much better, it was still swimming in oil at the half way point! When the bread comes out there will be some oil on top but as it cools down it will sink in. And the second round will freeze nicely as well……and goes perfect with soups and chowders! Yum!

Herb Focaccia Bread
Ingredients:

  • 1 cup warm water (115-120ºF)
  • 1 Tbsp granulated sugar
  • 1 Tbsp dry yeast
  • 1 tsp kosher salt
  • 3 Tbsp extra virgin olive oil
  • 3 cups all-purpose flour
  • 2 Tbsp finely chopped fresh rosemary
  • 2 Tbsp finely chopped fresh sage
  • 
½ tsp ground black pepper

Topping:

  • 
¼ cup extra virgin olive oil
  • 
½ tsp ground black pepper
  • 
1 Tbsp finely chopped fresh rosemary
  • 
½ cup grated Parmesan cheese (green can type works well)

Directions:
Mix the warm water, sugar and yeast and let the yeast bubble for a couple of minutes. Add the yeast mixture to a stand mixer bowl along with the salt, olive oil, and 1 1/2 cups of the flour, beat on low. Add the rest of the flour and the herbs and pepper and beat on low until just mixed.
Knock the dough off the mixing blade and put in the dough hook, let beat for 5-8 minutes, until smooth and elastic. Divide dough in half and let rest for 5 minutes loosely covered with plastic wrap.
Heat the oven to 400ºF. Prepare two 9-inch glass pie plates by oiling with a little olive oil. Pat each dough half into the prepared plate, easing the dough out to the sides. Let rest for 5 minutes and then dot with fork tines all over. Brush each half with half the olive oil. Mix the black pepper, rosemary and Parmesan and sprinkle half over each pan.
Let rise for 15 minutes, covered loosely with plastic wrap.
Bake for 15 to 20 minutes or until golden brown. Cut in wedges.
Makes 2 9″ rounds.

~Sarah

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Comments

  1. I really wonder why some recipes have so much oil? The Barefoot Contessa lemon cake has so much I can hardly stir it in. Well, good for you deciding to cut back and it sounds (and looks) like it turned out just lovely!

    • No kidding! I figured 1/4 cup was plenty – and it was – and it let me be able to dip said bread into balsamic vinegar and oil…yum!!!!!!

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