Herby Focaccia Bread

Posted by Diana van Eyk on January 9th, 2011

Thanks to Netta Zeberoff for sharing this recipe with me.

photo: specialdietsconsulting.co.uk

Ingredients

• 1 C. warm water
• ¼ C. butter or your choice of oils.
• ½ tsp. salt
• 1 tsp. sugar, honey or syrup
• 1 tbsp. of mixed herbs that you dried – oregano, summer savory, basil, chives, dill, rosemary (or choose just one or two herbs of your choice)
• 2 C. unbleached flour
• 1/2 C. wheat germ (it adds a great buttery flavor, but do not use more than half a cup) or use 2 1/2 C. ground flour made from our local wheat
• 1 tbsp yeast

I like the Fleischmann fast rising variety of yeast as it may be added right into the flour. Blend all ingredients, knead for at least 15 minutes or until the dough is silky and not sticky to the touch.  The longer it is kneaded the crispier the baked result will be ~ especially if it is rolled out really thin. I may add up to another half cup of flour during the kneading process.

Let the dough rest for 30 minutes (I cover it with a linen cloth in a warm area with no breeze during the rising process).

Preheat oven to 350 degrees Fahrenheit.

Roll the dough into a circle or rectangle or press it out with the fingers and palms of your hands to the edge of your greased baking pan.

Brush the top of the dough lightly with olive oil or melted butter and push fingertips into the dough leaving imprints/ indentations. Sprinkle with herbs. This is where you may also add condiments such as tomato, cheese, pesto and so forth.

Bake  for 15 to 25 minutes.

HINTS: If you pour the Fleischmann yeast into a jar with a lid and keeps it in a cool room or the fridge it will stay fresh much longer. To test the viability of any yeast one uses, dissolve a teaspoon of sugar in a half cup of  warm water.  To this mixture add half a teaspoon of yeast.  If there is motion or bubbling it is a good yeast and can be used for baking, if there is no rising action then discard.

SUBSTITUTION: instead of yeast use 1 tsp. of baking powder and ½ tsp. of baking soda.  Juust add into the dry mixture and blend well.  If you are not using yeast you will eliminate the rising process.  You can simply move onto rolling out the dough into the pan, and prepare for baking.