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Focaccia Bread

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Submitted by: Kentucky Gal

 

Make this loaf of herbed focaccia bread and serve it plain or split it and fill with your favorite sandwich ingredients. Rosemary and basil help to add flavor to the bread.
 

Ingredients

  • 1 cup very warm water (105 to 115 degrees F.)
  • 2 Tbsp. sugar
  • 2 pkgs active dry yeast
  • 1/2 cup olive oil
  • 1 tsp. Salt
  • 1/2 tsp. dried Rosemary, crushed
  • 1/2 tsp. dried basil, crushed
  • 2 Tbsp. dry milk
  • 1/2 tsp. granulated garlic, or 1 clove fresh garlic, minced
  • 3 1/2 - 4 cups all-purpose flour (you may use half wheat, half white)

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Method

Dissolve sugar in warm water in a large bowl; add yeast. Allow to sit for 10 minutes, until a sponge is formed. Add oil, salt, herbs, dry milk, and garlic. Stir with a wooden spoon until well blended. Slowly add flour (2 cups at first). Beat for 3 minutes on high with mixer. Then add remaining flour, turning dough on to floured surface to knead. Knead until dough is smooth and elastic, about 10 minutes. Put dough in a bowl, cover, and let rise for 1 hour. Punch down, let rest for 5 minutes, then form it into 10-inch round loaf on a greased baking sheet sprinkled with cornmeal. Press the handle of a wooden spoon into the loaf at 1-inch intervals, about 1/2-inch deep. Cover and let rise for 30 minutes. Bake at 350 for 20 minutes or until golden. Brush with olive oil when done. Cool on a wire rack.

 

Notes: This bread is used to make grilled Panini-style sandwiches, but you can also make an Italian style loaf with it. Simply shape it into an oblong loaf instead of a circle, and do not make indentions on it.

 

Number of Servings: 8

 

Submitted by: Kentucky Gal ()

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