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Herbed Focaccia

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

2 1/4 cups white bread flour
1 cup whole wheat flour
1 pack quick rising yeast
1 teaspoon dried rosemary + 1 tsp.
3/4 teaspoon kosher or sea salt
1/2 teaspoon coarsely ground pepper
1 cup warm water (110-120ºF)
1 1/2 tablespoons olive oil
1 tablespoon yellow cornmeal


Recipe


In large mixing bowl, whisk together the flours, yeast, 1 tsp of rosemary, 3/4 tsp of salt, and 1/2 tsp of pepper. Make a well in the center and pour in the water and 1 1/2 tbl. of the oil. Mix with a wooden spoon or the paddle of an electric mixer until a dough forms, about 5 minutes. Turn onto a lightly floured surface and knead by hand for 10 minutes, or knead in the mixer bowl with a dough hook for 5 minutes until smooth and elastic. Alternatively, mix the dry ingredients in the work bowl of a food processor, then with motor running, pour in the liquids, process to mix and knead for about 45 seconds.

Lightly coat a mixing bowl and a 9x13 inch baking pan with oil cooking spray. Place dough in the bowl, cover lightly with a towel, and let rise at room temperature until doubled in bulk, about 30 minutes. Punch dough down. Sprinkle baking pan with the cornmeal. Place dough in the prepared pan, patting and stretching to fill the bottom of the pan. Cover lightly and let dough rise again until doubled, 20-30 minutes.

Preheat oven to 400ºF. Use your fingers to make light indentations in the risen dough. Brush with the remaining 1 1/2 tbl. of oil, then sprinkle with remaining 1 tsp. rosemary, 1/4 tsp. salt and1/4 tsp. pepper. Bake until focaccia is rich golden brown and well risen, 25-35 minutes. Turn focaccia onto a rack to cool slightly, then cut into squares. Although best eaten warm, the focaccia can be frozen up to 1 month. To reheat, wrap in foil, and bake in a 350ºF oven for 5 minutes, then unwrap and heat another 5 minutes to recrisp.