Recipe by Barb G.
Whether you're an herb gardener or just love cooking with herbs, here's a tasty bread that's sure to highlight any meal. Focaccia, one of Italy's oldest breads, has recently become popular in this country. This makes a wonderful base for pizza, a delicious addition to a bread basket or a first-course appetizer. If you need a homemade hostess gift, consider sharing the bread along with the recipe. NOTE: I use my kitchen aid mixer to mix the focaccia. Time for rising not included.
Top Review by magpie diner
Thanks for this Barb, it was great. I used half whole wheat flour and half all purpose. It rose up really nicely, maybe a litle longer than 45 minutes because of the whole wheat. I completely forgot about the last step with the oil, parmesan and rosemary....and it was still good. It will just be that much better next time!
- 3 cups flour (I use bread flour)
- 1 (1/4 ounce) package active dry yeast
- 1 teaspoon sugar
- 1 teaspoon dried rosemary, crushed, divided
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 cup hot water (120 to 130 degrees)
- 4 tablespoons olive oil, divided
- 1⁄3 cup sliced ripe olives
- 2 tablespoons yellow cornmeal
- 2 tablespoons grated parmesan cheese
- additional fresh coarse ground black pepper
- additional dried rosemary
Directions See How It's Made
- In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper.
- Stir in hot water and 2 tablespoons olive oil; turn out onto lightly floured surface; knead 3 minutes.
- Add olives and remaining rosemary; knead for 1 minute.
- Place in a greased bowl, turning to grease top; cover and let rise until doubled about 45 minutes.
- Punch down; divide dough in half, cover and let rise 5 minutes.
- Sprinkle cornmeal on greased baking sheets.
- Roll each piece of dough into a 10-inch circle; place on baking sheets; cover and let rise until doubled, about 30 minutes.
- Press the handle of a wooden spoon into top of loaves 1/4-inch-deep indentations.
- Brush loaves with remaining olive oil, sprinkle with Parmesan cheese, pepper and rosemary.
- Bake at 375°F for 25 to 30 minutes or until golden brown, serve warm.