Herbed Foccacia Bread
Hand-shaped and baked to a golden-brown perfection, this hearty bread, topped with Parmesan, is perfect for eating out of hand.
8 cups all-purpose or bread flour
1 tablespoon granulated sugar
2 teaspoons salt
2 (0.25-ounce) packages active dry yeast, or 4 1/2 teaspoons
2 cups warm water
1/2 cup olive oil
2 tablespoons crushed dried oregano
1 tablespoon chopped peeled garlic
1 teaspoon crushed dried rosemary
1/2 teaspoon dried red pepper flakes
2 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese
- Combine flour, sugar and salt in a large bowl; set aside.
- Sprinkle yeast over warm water (105° to 115°F | 40°C to 45°C) in a medium bowl; allow to foam (about 5 minutes). Add first addition of olive oil, oregano, garlic, rosemary and red pepper flakes.
- Add yeast mixture to dry ingredients; mix until smooth. On a lightly floured surface knead until smooth and elastic, 10 to 12 minutes. Place in an oiled bowl, turning to coat top, cover with a tea towel. Allow to rise for 45 minutes or until doubled in bulk.
- Punch down to press air out; fit onto an oiled 15x10x1-inch baking pan. Allow to rise 30 to 40 minutes or until doubled in bulk.
- Meanwhile, preheat oven to 375°F (190°C).
- Brush top of dough with 1 tablespoon olive oil.
- Bake until golden brown, about 35 minutes.
- Brush with remaining olive oil; sprinkle with grated parmesan cheese while still warm.
- Cut into wedges or diamond-shapes; serve at room temperature.
Makes 24 servings.
Tip: Two medium-sized Focaccia can be made from this dough or about 8 mini-breads Dough can be punched down and frozen after the first rise; just wrap it well in freezer paper or heavy-duty foil and plastic. To bake allow to thaw at room temperature and rise. Focaccia is a versatile bread; it can be dressed simply with a splash of olive oil, coarse salt and rosemary or adorned with cheese, peppers and artichoke hearts, for example.