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Herb Focaccia |
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Ingredients: |
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1 1/2 cups warm water (105° to 115°F) |
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1 package active dry yeast |
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1 teaspoon sugar |
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4 to 4 1/2 cups bread flour |
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2 teaspoons salt |
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1/4 cup + 2 tablespoons olive oil, divided |
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2 teaspoons oregano |
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Optional toppings: |
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Fresh or dried herbs such as sage, rosemary and green onions. |
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Directions: Preheat oven to 450°F. |
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Combine water, yeast and sugar in large bowl. Let stand 5 minutes. Add 3 cups |
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flour, salt, oregano and 1/4 cup olive oil. Mix by hand or with a dough hook |
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until the dough forms into a rough ball. |
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Turn dough onto a lightly floured surface, using additional flour to knead. If using the mixer with |
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a dough hook, add all but the last ½ cup of flour until certain it isn’t needed. Knead until smooth |
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and elastic, about 5 minutes. |
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Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise 1 to 1 1/2 hours. |
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Punch down and divide into two or three portions. Cover and let rest 5 to 15 minutes. |
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To shape, flatten to desired thickness in 9 x 13-inch rectangles or 8 to 9-inch rounds. Place on |
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oiled baking pans; cover and let rise 30 minutes. |
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Dimple the dough vigorously with finger tips. Cover again and let double in size (30 to 60 |
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minutes). Brush surface with olive oil and sprinkle with additional toppings if desired. Bake on the |
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lowest rack for about 15 minutes, or until bottom is well browned. |
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* Two pounds frozen bread dough may be used. Brush with oil and top with seasonings. |
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Servings: 24 pieces |
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Calories: 124 |
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Nutrition: With 24 pieces, one piece provides approximately: 124 calories, 3 g protein, 19 g |
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carbohydrates, 1 g fiber, 4 g fat (1 g saturated), 0 mg cholesterol, 47 mcg folate, 1 g iron, 195 mg |
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sodium |
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Source: Wheat Foods Council |
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