Focaccia
Ingredients
- 1 tsp granulated sugar
- 1/4 cup warm water
- 1/4 ounce active dry yeast
- 3 1/4 cups all-purpose flour
- 1 tsp salt
- 2 tsps olive oil
- 1 cup water
- 2 tbsp. olive oil (or cooking spray)
- 1 tsp ground rosemary
- 1/4 tsp dried thyme
- 1/4 tsp ground sage
- 1/4 tsp Whole oregano
- sprinkle coarse sea salt
Instructions
Stir sugar and warm water together in small bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast. Measure flour and salt into large bowl. Stir. Make a well in center. Add yeast mixture to well. Stir with wooden spoon until mixed. Make a well once more. Add olive oil and remaining water to well. Stir. Turn out onto floured surface. Knead for 8 to 10 minutes until smooth and elastic. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled in bulk. Punch dough down. Place on greased baking sheet. Press or roll out to 12 inch circle. Makes 1 round flat bread. Make dents with finger in surface. Drizzle with olive oil allowing it to pool in dents. Mix rosemary, thyme, sage and oregano. Sprinkle over top. Sprinkle with salt. Let stand, uncovered for 30 minutes. Bake in 400F oven for about 25 minutes. Serve warm or cold, cut in wedges.
