Hand-shaped and baked to a golden-brown
perfection, this hearty bread, topped with a little Parmesan,
is great for sandwiches as well as for eating out of hand. Mangia!
Herbed Foccacia Bread
- 8 cups all-purpose or bread flour
1 tablespoon granulated sugar
2 teaspoons salt
2 (1/4-ounce) packages
active dry yeast or 5 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) 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 15 x 10 x 1-inch baking pan. Allow to rise 30 to 40
minutes or until doubled in bulk. Meanwhile, preheat oven to
375°F.
- 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 16 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.
