Thursday, August 4, 2011

Herbed Focaccia Bread

Herbed Focaccia

1/2 cup warm water (105-115 F)
1 1/2 cup milk
6 Tbs Olive Oil
5 cups Unbleached all-purpose flour
2 Tsp Salt
1 Tsp chopped fresh time or 1/4 tsp dried thyme
1 Tsp chopped fresh rosemary or 1/4 tsp dried rosemary
1 Tsp chopped fresh sage or 1/4 dried sage
Coarse Salt to Taste

In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. 
Stir until dissolved. Add the milk and 4 Tbs of the Olive Oil and stir to combine.

In a large bowl, using a wooden spoon, stir together the flour, salt, thyme, rosemary, and sage. Add the yeast mixture and stir until a soft dough forms, about 2 minutes. Turn the dough out on a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape it into a ball.

Oil a large bowl, place the dough in the bowl and turn it over one to coat the top. Cover the bowl with plastic wrap and let the dough rise in a warm draft free place (I use the oven) until doubled in bulk, about 1 hour.

Preheat the oven to 450 F

Using fingertips, press down firmly into the dough to make dimples. Drizzle the entire surface with remaining 2 Tbs Olive Oil ad sprinkle with salt to taste.

Bake until golden brown 17-18 minutes. Slide Focaccia Bread onto wire rack and let cool completely.

P.S. It's REALLY good dipped in Balsamic Vinegar and Olive Oil!