Directions: |
Directions:Herbed Focaccia Bread Mix
1 package Herbed Focaccia Bread Mix
1 packet (1/4 ounce) quick rise active dry yeast
1 ½ cups warm water
1 egg, lightly beaten
3 tablespoons olive oil (or vegetable oil)
Old-Fashioned Instructions:
In a medium bowl, dissolve the yeast in the warm water. In a large bowl, place the Herbed Focaccia Bread Mix. Add the beaten egg, the water/yeast and the olive oil to the dry ingredients. Mix with a wooden spoon. The dough will be somewhat sticky. Flour a flat surface. Turn the bread dough onto the floured surface and knead for about 10 minutes. Place the dough in a large bowl and cover with a light dishtowel. Let it rise in a warm place (the top of the refrigerator works quite well).
When the Focaccia has risen to double its size, divide it in two. Reshape each ball of dough into a round shape much like a pizza crust. Place in a 9" round cake pan. Brush lightly with additional olive oil. If you have time, let it rise for a short time (but not above the top of the pan). Bake it in a preheated 350° oven about 20-25 minutes. Serve with olive oil or butter. |
Personal
Notes: |
Personal
Notes: Herbs de Provence
3 T. oregano leaves, dried
3 T. savory leaves, dried (if you can find them)
3 T. thyme leaves, dried
2 T. lavender fs, dried (if you can find them)
1 t. basil leaves, dried
1 t. rosemary leaves, dried
1 t. sage leaves, dried
Combine all of the herbs and mix well. If you cannot find savory or lavender, don't worry about it. Store in a small zip-top bag. Use in Herbed Focaccia Bread Mix, or on top of meats or in salad dressings.
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