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Herb Focaccia

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• 3-1/2 cups all-purpose flour
  
• 1 tsp sugar
  
• 1 tsp salt
  
• 1 pkg. fast-acting yeast
  
• 1 cup water
  
• 2 Tbsp oil
  
• 1 egg
  
• 3 to 4 Tbsp olive oil
  
• 1 tsp dried rosemary or basil leaves, crushed
  






Instructions



1. Grease cookie sheet. In large bowl, combine 1 cup flour, sugar, salt and yeast; mix well. In small saucepan, heat water and oil until very warm (120 to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in an additional 1-3/4 cups flour until dough pulls cleanly away from sides of bowl.
   
   
2. On floured surface, knead in 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Cover with large bowl; let rest 5 minutes.
   
   
3. Place dough on greased cookie sheet. Roll or press to 12-inch round. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees, F) until light and doubled in size, about 30 minutes.
   
   
4. Heat oven to 400 degrees (F). Uncover dough. With fingers or handle of wooden spoon, poke holes in dough at 1-inch intervals. Drizzle 3 to 4 tablespoons olive oil over top of dough. Sprinkle evenly with rosemary.
   
   
5. Bake for 17 to 27 minutes or until golden brown. Immediately remove from cookie sheet; cool on wire rack for 10 minutes. Serve warm or cool.
   
   Makes 1 (16-slice) loaf.