Feeding Greg

Herbed Focaccia Bread

This bread is the best addition to any meal. The bread itself is yeasty and soft. The outside gets crusty and delicious while keeping the inside moist and soft. The herbs add a nice punch of flavor and the salty outer layer is too die for. I have made this several times and each time it's a big hit. Last time I made it for a fondue party and it paired perfectly with decadent gooey cheese.

Ingredients:

1 1/2 Cup water

1 Package dry active yeast

1 1/2 Tbsp. Sugar

5 Cups flour

1 1/4 Cup olive oil

1 1/2 Tbsp. Salt

4 Sprigs fresh rosemary

5 garlic cloves, minced

3 Tbsp. Fresh thyme

5 Leaves fresh basil

Coarse salt for topping

Directions:

1. Mix the water, sugar and yeast together in a bowl. Set in a warm area for 20 minutes until the yeast is aromatic and bubbly. This is called the sponge.

2. Add the flour, 3/4 cups of olive oil, salt and the sponge to a mixer with the dough hook attachment. Mix the dough for about 5 to 6 minutes. The dough should be smooth and soft. If sticky, add a little more flour.

3. On a flour surface, knead the dough several times until it forms a smooth, soft ball.

4. Lighlty oil the mixer bowl and place the ball into the bowl. Cover the bowl and set in a warm area for an hour or more.

5. While the dough is proofing, create the herb, olive oil mixture. Take 1/2 cup olive oil and heat it over low on the stove. Place the rosemary stems and the garlic in the oil while it heats. This will infuse the oil with the flavors without overpowering it. Once the oil is simmering, strain the oil into another bowl. Using a spoon, press the garlic through the strainer and discard the rosemary sprigs. Mince the thyme and basil and add it to the oil.

6. The dough will double and be ready to bake.

7. Add the herbed oil to the bottom of a large pan. Place the dough in the pan and spread the bread to the edges of the pan. Now use your fingers tips and press little pockets into the dough. Flip the dough over and repeat on the other side. Sprinkle the top generously with coarse sea salt.