Friday, June 18, 2010
Homemade Herbed Focaccia
Adapted from: Recipe Zaar
1 (1/4 ounce) packet active dry yeast
1 cup of warm water (between 105-155 degrees)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon garlic powder
1 teaspoon oregano
1/4 teaspoon dried thyme
3/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1 TBS Olive Oil (plus additional for brushing)
Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form). In Kitchen Aid Mixer bowl, use the paddle attachment to stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper. Add the yeast mix along with the olive oil to the dry ingredients and mix until just coming together. Switch to dough hook and allow mixer to knead dough together.
When dough has pulled together (you may need to add additional flour- a TBS at a time), turn into a well oiled bowl. Cover with a damp towel and allow to rise in a warm place for at least 25 minutes.
Preheat oven to 425 degrees. Punch dough down and place onto a greased baking sheet. Knead dough & pat into 1/2-inch thick oblong shape. Using your fingertips to make indentations in the dough about 1/2-inch apart. Brush top of the dough with olive oil, then sprinkle crushed sea salt and a few shakes of dried Rosemary.
Bake dough in oven for 13-15 minutes until golden brown. Cut into squares and serve! Delicious! I love the herby - taste.
Note: You can get creative and tweak the herbs to your liking... you can also top with Cheese or Tomatoes & Basil or Caramelized onions or Olives and Feta - the possibilities are endless. The dough is a great base to add anything to! You can even use it to make Turkey Bacon Mozzarella Melts (or any type of sandwich for that matter).