"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Herb Focaccia Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Herb Focaccia, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Robison
Added: Saturday, October 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups lukewarm water
4 1/2 to 5 cups unbleached flour
1 packet active dry yeast (2 1/4
Cornmeal, for dusting
teaspoons)
1 1/2 tablespoons chopped fresh
1 teaspoon sugar
rosemary
1 1/2 teaspoon salt
2 teaspoons fresh thyme leaves
5 tablespoons (for dough) plus 1/3
2 cloves garlic, minced
cup (for herb drizzle) olive oil
Course salt

Directions:
Directions:
Pour the water into a large mixing bowl and sprinkle with yeast and sugar. Set aside for 5 minutes or until foamy. Add the salt, 2 tablespoons of the olive oil, and 3 cups of the flour to the yeast mixture. Beat with a wooden spoon for 100 strokes. Set aside for 10 minutes.

Add the remaining flour about 1/4 cup at a time, beating well after each addition. When the dough is too stiff to be stirred, turn it out onto a well floured surface. Using floured hands, knead the dough for 8 to 10 minutes, using more flour as necessary to keep the dough from sticking.

Pour 1 tablespoon olive oil into the bottom of a large mixing bowl, roll the dough around in the oil to coat it, and cover the bowl with plastic wrap. Set the dough aside in a warm spot until it doubles in size, about 1 hour.

When the dough has doubled, punch it down and turn it out onto a floured surface. Knead for 1 minute, then cut the dough in half and knead each half into a flat rectangle. Set aside on a floured surface to rest for 10 minutes. While the dough is resting, lightly oil a large baking sheet, then sprinkle on a light coating of cornmeal.

Transfer the dough to a baking sheet. Press and stretch it into oblong shapes, about 1/2"-3/4" thick, leaving 2 inches between the loaves. Brush the tops of the loaves with 2 tablespoons olive oil. Set aside to rise for 15 minutes. Heat the oven to 400.

In a measuring cup, combine the 1/3 cup of olive oil with the rosemary, thyme, and garlic and stir. Dimple the loaves with your fingertips, then spoon the oil-and-herb mixture over them, dividing it evenly. Sprinkle the loaves lightly with course salt.

Bake the focaccia on the center oven rack until the tops are golden brown, 22-25 minutes. Cool on a wire rack. Cut in pieces and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
Focaccia is an oily and salty Italian bread. It's probably the precursor to deep dish pizza crust and is delicious for sandwiches.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

177W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!