Herb Focaccia

{ Herb Focaccia }

I have never been a baker. I think it is because baking is a science and one needs to follow recipes precisely for the ingredients to react as expected. I would not call myself a rule follower. I prefer to cook and taste along the way, improvising and adding as I need. I found this focaccia recipe, and figured I could handle this baking project since it was labeled the “easiest” ever. Since I can’t help myself, I had to make some adjustments; I cut back the cheese and added tons of fresh herbs and could not have been happier with the results. Here is an easy recipe for herb focaccia bread.

ingredients }

  • 2 3/4 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 (1/4 ounce) packet active dry yeast
  • 1 tsp. garlic powder
  • 1 Tbs. fresh oregano (leaves removes from about 2 sprigs)
  • 1 Tbs. fresh basil (about 4 leaves)
  • 1 Tbs. fresh thyme (leaves removed from about 4 sprigs)
  • 1 Tbs. fresh rosemary (leaves removed from about two springs)
  • 1 Tbs. vegetable oil
  • 1 cup warm water
  • 2 tsp. olive oil (I used Tuscan Olive Oil from Spice Merchant in Northville, MI)
  • 2 Tbs. Parmesan cheese (grated)
  • 1/2 cup mozzarella cheese (grated)

{ directions }

  1. Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
  2. Chiffonade your herbs until finely minced.
  3. In large bowl (from stand mixer if using), stir together flour, salt, sugar, garlic powder and about half the herbs. Set mixer for low.
  4. Slowly add the yeast mix, 1 tsp. of the olive oil and vegetable oil to the dry ingredients to combine.
  5. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
  6. Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
  7. Cover with damp cloth and let rise in warm place 25 minutes or until the dough almost doubles in size. (I usually put my dough on top of my dryer, the warmest place in my house)
  8. Preheat oven to 425 degrees.
  9. Punch dough down, place on parchment paper on baking sheet.
  10. Pat dough into 1/2-inch thick rectangle (doesn’t have to be perfect, it will taste the same).
  11. Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
  12. Brush top with the last Tbs. of olive oil, then sprinkle with mozzarella cheese, then the remaining herbs, and top with Parmesan.
  13. Bake for 13-15 minutes until golden brown.
  14. Enjoy! Yum!

Makes about 10-12 pieces. 128 calories each.

{ Keep Cooking in Love & Light! }

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