Herbed Focaccia Bread
The recipe Herbed Focaccia Bread could satisfy your Mediterranean craving in approximately 45 minutes. One portion of this dish contains approximately 6g of protein, 5g of fat, and a total of 200 calories. This recipe serves 8. For 35 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Many people really liked this bread. 142 people have made this recipe and would make it again. A mixture of sea-salt, flour, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Serena Bakes Simple from Scratch. Overall, this recipe earns a solid spoonacular score of 79%. Users who liked this recipe also liked Focaccia Bread Herbed With Black Olive & Fresh Rosemary, How to Make Focaccia Bread & Rosemary Garlic Focaccia, and Herbed Focaccia.
Servings: 8
Ingredients:
2 teaspoons Active Dry Yeast
2 tablespoons Extra Virgin Olive Oil
1/2 cup All-Purpose Flour
2 cups All-Purpous Flour
1 tablespoon Fresh Rosemary
1 teaspoon Honey
1 tablespoon Italian Seasoning
1/4 cup Parmesan, Grated
1 teaspoon Medium Course Sea Salt
1 teaspoon Sea Salt Or To Taste
2 cups Warm Water, (Under 110 degrees)
Equipment:
mixing bowl
bowl
baking sheet
oven
Cooking instruction summary:
In a mixing bowl fitted with a dough hook add warm water, active dry yeast and honey. Mix until dissolved and add 2 cups of flour. Turn mixer on medium low and mix until combined, scraping the sides of bowl as needed. Cover dough and allow to ferment for 4-6 hours or place in refrigerator over night and allow to return to room temperature before proceeding. Dough should be very bubbly and active. Add another 2 cups flour and 2 tablespoons olive oil and mix on medium speed until well combined. Cover dough and allow to rest for 15 minutes. Add remaining 1/2 cup of flour and 1 teaspoon of salt. Mix on medium speed for about 6 minutes or until dough becomes smooth. This is a soft dough and will be slightly sticky. Cover dough. Allow dough to rise for 20 minutes, remove cover and turn mixer on low for 2 spins around bowl. Turn off the mixer and recover dough. Repeat this step every 20-30 minutes for 1 1/2 hours. In a small mixing bowl combine rosemary, italian seasoning, and remaining teaspoon of medium course salt. Grease a large cookie sheet with olive oil. Place dough on cookie sheet and stretch into a 14"x 10" rectangle, if the dough sticks to your hands add a little olive oil to your hands to prevent sticking. Allow dough to rest for 15 minutes. Brush dough with remaining olive oil. Sprinkle dough evenly with herb mixture and parmesan cheese. Allow dough to rise until puffy about 30 minutes. Meanwhile preheat oven to 450 degrees. When oven is preheated and focaccia is puffy use 2 fingers to press evenly spaced dimples in the dough. Bake for 20-25 minutes or until lightly brown and crusty.
Step by step:
1. In a mixing bowl fitted with a dough hook add warm water, active dry yeast and honey.
2. Mix until dissolved and add 2 cups of flour. Turn mixer on medium low and mix until combined, scraping the sides of bowl as needed. Cover dough and allow to ferment for 4-6 hours or place in refrigerator over night and allow to return to room temperature before proceeding. Dough should be very bubbly and active.
3. Add another 2 cups flour and 2 tablespoons olive oil and mix on medium speed until well combined. Cover dough and allow to rest for 15 minutes.
4. Add remaining 1/2 cup of flour and 1 teaspoon of salt.
5. Mix on medium speed for about 6 minutes or until dough becomes smooth. This is a soft dough and will be slightly sticky. Cover dough.
6. Allow dough to rise for 20 minutes, remove cover and turn mixer on low for 2 spins around bowl. Turn off the mixer and recover dough. Repeat this step every 20-30 minutes for 1 1/2 hours.
7. In a small mixing bowl combine rosemary, italian seasoning, and remaining teaspoon of medium course salt.
8. Grease a large cookie sheet with olive oil.
9. Place dough on cookie sheet and stretch into a 14"x 10" rectangle, if the dough sticks to your hands add a little olive oil to your hands to prevent sticking. Allow dough to rest for 15 minutes.
10. Brush dough with remaining olive oil. Sprinkle dough evenly with herb mixture and parmesan cheese. Allow dough to rise until puffy about 30 minutes.
11. Meanwhile preheat oven to 450 degrees.
12. When oven is preheated and focaccia is puffy use 2 fingers to press evenly spaced dimples in the dough.
13. Bake for 20-25 minutes or until lightly brown and crusty.
Nutrition Information:
covered percent of daily need
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