Herb Focaccia

The temperatures are still cool here so I thought I would share one of my favorite recipes for focaccia. Several years ago,  I posted a couple of recipes that use potatoes in the dough. This recipe is moist and flavorful by using olive oil, rather than potatoes. It makes a jelly roll size pan that disappears quickly. The recipe is adapted from one I learned to make at a Sur La Table cooking class with local chef Bryan Woolley.

Herb Focaccia
Dough
2-1/2 cups warm water
2 tablespoons instant yeast
1 teaspoon sugar
3/4 cup extra virgin olive oil
6-1/2 cups 00 flour
2 teaspoons kosher salt

Topping
1/4 cup extra virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1 teaspoon dried thyme
1 teaspoon dried Greek oregano
3/4 teaspoon kosher salt

For the Dough: In a mixing bowl combine warm water, yeast, sugar, 3/4 cup olive oil, and 3 cups flour. Mix for two minutes. Place a tea towel over the mixture and let sit 15-20 minutes to rise. Then add 2 teaspoons kosher salt and 3-1/2 cups flour, adding the flour 1 cup at a time, scraping the bowl down after each addition. The dough should be soft and sticky but not liquid. Pour dough into a large oiled bowl. Cover with plastic wrap and let rise in a warm place for 1 hour. The dough should double. Pour risen dough into an oiled jelly roll pan. Spread dough to the edges and dimple the dough. Cover with a tea towel for 20 minutes and let rise. Preheat oven to 375 degrees. For the herb topping, combine 1/4 cup extra virgin olive oil and the fresh and dried herbs in a small bowl. Whisk to mix well. Use a pastry brush to brush the oil and herb mixture on top of the focaccia dough. Sprinkle 3/4 teaspoon kosher salt over the dough. Bake focaccia for 25 minutes, rotating the pan half way through baking. The focaccia should be very light golden. Cool on rack. Serves 12.

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This entry was posted in Breads, Christmas, Dairy-free, Easter, Thanksgiving. Bookmark the permalink.

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