Prep1 hr 30 mins
This is one of my adopted recipes. It's actually very good and makes a nicely textured focaccia - you can vary the toppings - it's a great bread you can be creative with....I highly recommend using a heavy cast iron skillet that has been lightly oiled. It makes an excellent crust!
- Sprinkle yeast and sugar into 1/2 cup of the water - do not stir.
- Let stand 10 minutes or until the surface becomes bubbly.
- In large bowl, combine flour and table salt.
- Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
- Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water - dough will be soft and slightly sticky.
- Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary.
- If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6.
- When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth.
- Let rise in a warm place- about 80-85 degrees - until doubled in bulk, for 1 hour.
- Turn onto lightly floured surface. Knead gently several times.
- Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet). Press indentations into the surface of the dough with fingers to make "dimples." Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425°F.
- In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
- Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
- Bake 15 minutes, reduce heat to 400°F.
- Bake 5 minutes more, or until golden brown.
- Let cool and cut into wedges.
This was delicious!! I had a whole bunch of fresh herbs to use up and this was the perfect thing to do with them! I used basil, oregano, thyme and parsley. I followed the recipe prettyclose, just sprinkled a little powdered garlic on top before baking. Luckily, I made it for a dinner party, otherwise I would have eaten the whole thing! Thanks!
I used a cast iron skillet and we just thought it turned out a little too dry. It looked pretty, but was just too dry. :(
I agree with Barb, this is a great recipe. I used a mixture of basil and rosemary. For the flour, I used a mixture of whole wheat pastry flour and all-purpose flour. Possibly because of the whole wheat flour, I found that I needed extra water to get the dough the proper consistency. I served this with my Portuguese Kale Soup Portuguese Kale Soup.