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Title: Focaccia w/ Fresh Herbs
Categories: Herb Bread
Yield: 8 Servings
| 1/2 | ts | Active dry yeast |
| 1/2 | ts | Sugar |
| 3/4 | c | Water; (105-110øF) |
| 2 3/4 | c | Flour |
| 1/2 | ts | Table salt |
| 4 | tb | Olive oil |
| 2 | tb | Fresh herbs; such as basil, |
| . rosemary, oregano or | ||
| . marjoram | ||
| 1/2 | ts | Kosher or coarse salt |
Sprinkle yeast and sugar into 1/2 cup of the warm water. Do not stir. Let stand for 10 minutes or until the surface becomes bubbly.
In a large bowl, combine flour and table salt. Make a well in the center. Pour in the yeast mixture and 1 Tbsp of the olive oil. Stir with a wooden spoon or electric mixer, and slowly add the remaining 1/4 cup of water. The dough will be soft and slightly sticky.
Turn out onto a lightly floured surface. Knead dough for 10 minutes, adding small spoonfuls of flour if necessary. Place in a bowl and cover with plastic wrap or a damp cloth. Let rise in a warm place (80 ~ 85øF) until doubled, about 1 hour.
Turn onto a lightly floured suface. Knead gently several times. Flatten to a 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet. Press indentations with your fingers to make "dimples". Loosely cover and let rise about 45 minutes, or until double in bulk.
Preheat the oven to 425øF. In a blender or mortar and pestle, combine the remaining 3 Tbsp olive oil and the herbs until the leaves are broken up and the oil is fragrant. Pour the herb mixture over the dough. Rub gently into the surface. Sprinkle with kosher salt. Bake for 15 minutes, then reduce the heat to 400øF and bake for 5 minutes more, or until golden brown. Let cool and cut into wedges.
Makes about 8 wedges or servings.
Nutritional Information: per serving: 208 calories, 7g fat, 268mg sodium, NO cholesterol, 31% of calories from fat.
** Dallas Morning News -- Food section -- 22 Jan 97 **
Formatted for your use by The WEE Scot -- paul macGregor
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