Herbed Focaccia

This Herbed Focaccia is a classic Italian staple that brings the warmth of a bakery to your home kitchen. With a tender, airy crumb and a crisp, golden crust, it is generously brushed with olive oil and studded with minced garlic, rosemary, basil, and oregano. The dough is simple to mix and requires a short rise, making it an accessible project for novice bakers. It serves beautifully as a side dish for soups and salads, a base for open-faced sandwiches, or simply dipped in extra virgin olive oil for a light snack.

Cooking Method: Baking, Microwave

Cuisine: Italian

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 126

Dietary: Vegan

Description

This Herbed Focaccia is a classic Italian staple that brings the warmth of a bakery to your home kitchen. With a tender, airy crumb and a crisp, golden crust, it is generously brushed with olive oil and studded with minced garlic, rosemary, basil, and oregano. The dough is simple to mix and requires a short rise, making it an accessible project for novice bakers. It serves beautifully as a side dish for soups and salads, a base for open-faced sandwiches, or simply dipped in extra virgin olive oil for a light snack.

Ingredients

Dry yeast
Sugar
Warm water (105-115F)
Bread flour
Cornmeal
Salt
Light-tasting olive oil
Garlic cloves; minced
Dried rosemary
Dried basil
Dried oregano

Directions

1
Preheat the oven to 450°F (230°C) and place a rack in the center.
2
Generously grease two large baking sheets with olive oil.
3
In a small bowl or measuring cup, combine the warm water, sugar, and dry yeast.
4
Let the mixture stand for about 5 minutes until it becomes foamy and active.
5
In a large bowl or food processor, mix together the bread flour, cornmeal, and salt.
6
Add the foamy yeast mixture and 2 tablespoons of the olive oil to the flour mixture.
7
Mix or knead until a soft, moist dough forms that cleans the sides of the bowl but is still slightly sticky.
8
Knead the dough for about 40 seconds until it is elastic and supple.
9
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
10
While the dough rises, combine the remaining 6 tablespoons of olive oil, minced garlic, rosemary, basil, and oregano in a small saucepan.
11
Gently warm the oil and herb mixture over low heat or in the microwave until fragrant, but not hot.
12
Punch down the risen dough and divide it into two equal portions.
13
On a lightly floured surface, roll each portion into a 12-inch round.
14
Transfer each round to a prepared baking sheet.
15
Prick the surface of each focaccia all over with a fork.
16
Brush the tops and edges generously with the warm herb-oil mixture.
17
Sprinkle with kosher salt.
18
Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly browned and the bottom is crisp.
19
Remove from the oven and immediately brush with any remaining oil.
20
Serve warm, cut into wedges.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 126kcal

% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 780mg33%
Total Carbohydrate 19.5g7%
Dietary Fiber 1.0g4%
Sugars 0.3g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/herbed-focaccia-2/