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Herbed Focaccia Bread Recipe

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This recipe for Herbed Focaccia Bread, by , is from From Our Table To Yours, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hattie Acampora


2 Cups Flour Bread, (or all-purpose)
1 Teaspoon Kosher Salt
1 Cup Water Warm
1 1/8 Teaspoon Instant Yeast
1/2 Teaspoon Granulated Sugar
Olive Oil
1 Teaspoon Rosemary Fresh , chopped (or 1/2 teaspoon dried)*
1 Teaspoon Parsley Fresh, chopped (or 1/2 teaspoon dried)*
1/2 Teaspoon Thyme leaves Fresh , chopped (or 1/4 teaspoon dried)*
Maldon Flaked Sea Salt

In a glass bowl, add the flour and salt. Mix to combine.
In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute (see note) and stir into the flour with a wooden spoon until the dough just comes together.
Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
Remove the bowl from the fridge.
In an 8-inch round cake pan, drizzle oil and place the dough in the center, tucking ends under.
Cover with plastic wrap and allow to rise 2 hours.
Heat the oven to 450F.
Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan but not through the dough.
Sprinkle with herbs and salt.
Place in the oven and turn down to 425F and bake 22-24 minutes or until golden.

*If you don't have fresh herbs you can use the dry herbs as stated above or just sprinkle with Italian Seasoning.
Activated yeast should bubble and foam up within a few minutes if your yeast is good.
Focaccia bread should be wrapped in plastic wrap and stored at room temperature for 2-3 days.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Prep Time: 10 minutes Cook Time: 22 minutes Rise Time: 10 hours Total Time: 10 hours 32 minutes




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