Focaccia
On July 17, 2006 in Unsorted
1 tablespoon active dry yeast
1-3/4 cup warm water
1-1/2 teaspoons sugar
3 tablespoons olive oil
1/2 teaspoon salt
4 cups all-purpose flour
1/2 teaspoon dried savory
1/2 teaspoon dried oregano
- Combine yeast, water and sugar in a large bowl and let proof until yeast is foamy, about 15 minutes.
- Add 1 tablespoon of the olive oil, salt and gradually incorporate the flour until you have a soft, slightly sticky dough.
- Transfer the dough to a lightly oiled bowl, turn to coat, and cover with a clean cloth. Put in a warm place and allow to rise until doubled in size, about 1 hour.
- Remove dough from the bowl and knead dough down. Press into an oiled 15×10" jelly roll pan, cover and let rise for another 30 minutes.
- Preheat oven to 375 degrees.
- Lightly dimple the dough with your fingers in several places. Drizzle the remaining 2 tablespoons of olive oil over the top and sprinkle with salt, savory and oregano.
- Bake the bread until lightly browned, about 35-40 minutes. Allow to cool for 10 minutes before slicing.
Makes 1 loaf