Italian - Focaccia Herb Bread
Source of Recipe
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Recipe Introduction
This rustic Italian bread began appearing on the menus of trendy
restaurants years ago, and the trend doesn't seem to be slowing down.
Try topping it with tomatoes or roasted peppers, or use it for
open-faced sandwiches. My favorite way to eat it is to simply dip the
warm bread in extra virgin olive oil.
List of Ingredients
1 package (1 Tbs, 15 ml) active dry yeast
1 1/2 cups (375 ml) warm water
3 1/2 cups (875 ml) all-purpose flour
2 Tbs (30 ml) olive oil, plus additional for the loaves
2 tsp (10 ml) salt
1 Tbs (15 ml) chopped fresh rosemary leaves
1 Tbs (15 ml) chopped fresh thyme leaves
1 Tbs (15 ml) chopped fresh sage leaves
1 Tbs (15 ml) chopped fresh chives
Cornmeal
In a large mixing bowl, stir together the yeast, 1/2 cup (125 ml) of
the warm water, and 1 cup (250 ml) of the flour. Sprinkle the
remaining flour on top of the mixture and do not stir. Allow the
yeast mixture to rise until it rises up through the flour, 30 to 60
minutes. Add the remaining warm water, olive oil, salt, and the
herbs, stirring to combine. Turn out onto a floured work surface and
knead 5 minutes, until smooth and elastic. It should be very soft and
a little bit sticky. Shape into a ball and place in an oiled bowl,
coating the dough well with additional olive oil. Allow to rise until
double in volume. Punch the dough down and divide into two equal
pieces. Shape into balls and place on heavily floured surface at
least 6 inches (15 cm) apart. Brush the tops with olive oil and allow
to rise until doubled in volume. Stretch and shape each ball into a
10-inch (25 cm) disk and place on a heavy baking sheet that has been
dusted with cornmeal. Prick the dough all over with a fork. Bake in
a preheated 450F (230C) oven for about 20 minutes, until golden brown.
Cool on a wire rack. Makes two 10-inch (25 cm) loaves, to serve 6 to 8.Recipe
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