Herb Focaccia Bread

 

Herb Focaccia

(This recipe will make 2 focaccia breads)

3 ½ cups flour, plus extra for dusting

1 envelope active dry yeast

1 ½ tsp salt

½ tsp sugar

1 ¼ cups lukewarm water

3 TBS olive oil, plus extra for greasing

4 TBS finely chopped fresh herbs (I use Rosemary)

Polenta or cornmeal, for sprinkling

Coarse sea salt, for sprinkling

1. Combine the flour, yeast, salt, and sugar in a bowl and make a well in the center. Gradually stir in most of the water and 2 TBS of the olive oil to make the dough. Gradually add the remaining water, if necessary, drawing in all the flour.   

2. Turn out onto a lightly floured counter and knead. Transfer to a bowl and lightly knead in the herbs for 10minutes until soft but not sticky. Wash the bowl and lightly coat with olive oil.

3. Divide into 2 parts.  Shape the dough into 2 balls, put it in the bowls, and turn the dough over. Cover tightly with a dish cloth or lightly greased plastic wrap and let rise in a warm place until the dough has doubled in volume. Meanwhile, sprinkle cornmeal over a cookie sheet.

4. Turn the dough out onto a lightly floured counter and knead each ball lightly. Cover with the upturned bowl and let stand for 10 minutes.

5. Roll out and pat the dough into a 2 10-inch circle, about ½ inch thick, and carefully transfer it to the prepared cookie sheet. Cover with a dish cloth and let rise again for 15minutes.

6. Using a lightly oiled finger, poke indentations all over the surface of the loaf. Drizzle the remaining olive oil over and sprinkle lightly with sea salt. Bake in a preheated oven, 450°, for 15minutes or until golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool completely.