Garlic Herb Foccacia
The aroma of garlic, herbs and baking bread will cosy up your home when you make this focaccia, an Italian flatbread.
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons active dry yeast
2 cups warm water - divided use
5 cups all-purpose or bread flour
1 teaspoon salt
2 tablespoons olive oil
12 cloves garlic, peeled and chopped
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon coarse salt
- In large bowl, dissolve yeast in 1/4 cup warm water (105°F to 115°F | 40°C to 45°C). Let stand 5 minutes until foamy. Add remaining water, flour and salt. Beat until dough forms.
- Turn dough out on a lightly floured surface and knead until elastic, about 10 minutes. Place in oiled bowl, cover and let rise in warm place 1 hour or until doubled. Punch dough down and knead a few times. Return to oiled bowl, cover and rise again until doubled, about 1 hour.
- Preheat oven to 400°F (205°C). Lightly grease two baking sheets.
- After dough has risen the second time, press air out and divide in half. On a floured surface, roll each half into a 9 x12-inch rectangle. Place on prepared baking sheets and brush with olive oil. Scatter garlic, oregano, rosemary and parsley over surface of each and press lightly. Sprinkle with salt.
- Bake about 20 minutes or until golden. Serve warm.
Makes 2 foccacia.