Sunday, February 21, 2021

Make it: Herbed Focaccia Bread

Herbed Focaccia Bread


A recipe for baking an herbed foccacia bread, an Italian yeast bread backed in a sheet pan and flavored with olive oil and herbs. It is simple, easy, and smells absolutely incredible when it is cooking.


Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried basil
  • 1 pinch ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese (optional)
  • 1 cup mozzarella (optional)

Instructions

  1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
  2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
  3. Preheat oven to 450 degrees Fahrenheit. Punch dough down; place on greased baking sheet. Pat into a 1/2-inch-thick rectangle. Brush top with oil, and sprinkle with cheese (optional).
  4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

*Recipe adapted from Allrecipes

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MB (Marybeth) Mitcham holds undergraduate degrees in the biological and human development sciences, a MPH, and is near completion of her Ph.D. When not working as a public health professional or professor of biology, this ADK 46-R can be found climbing all over the anorthosite of the Adirondack High Peaks, writing odd things, or munching on eggplant bacon.




4 Responses

  1. Vanessa Banti Vanessa says:

    Looks tasty! But homemade bread is tough. I’ve had terrible luck with it all year. This looks more doable, will give it a try 🙂

    • MB says:

      It is *extremely* easy! If you have chlorinated water, make sure to let the water sit, uncovered, for a few hours before using it in the recipe. This will allow most of the chlorine to dissipate, resulting in happy yeast activity 🙂

  2. Tom B says:

    Thanks. We will give this a go some night this week.

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