Farmers Market, Foodie Friday

Foodie Friday: Herbed Focaccia

As you learned from this post, I like to try my hand at baking. I know it has been a while since I posted about it but both my boyfriend and I were doing weight loss challenges and well bread doesn’t help you to win. Anyway, we are both still working to keep the weight off but that doesn’t mean that I can’t bake on occasion.

In my wonderful herb cookbook there is a recipe for Herbed Focaccia. This bread is fairly easy to make as bread making goes but you still want to make sure you have your water temperature correct before you add it to your flour and yeast. This version has my alterations after baking it.

Ingredients:

**Note**  I mixed this recipe using my Kitchenaid Mixer.

** Note** If you are a first time baker, you need a thermometer to make sure your water is at the right temperature so you don’t kill the yeast.  

Directions:

  1. Combine 3 cups flour, ¼ cups herbs, yeast, 1 ½ tsp. salt and whisk together. Add warm water.  Mix until flour mixture is moistened. The dough will be sticky. Cover with wax paper and let rise for 2 hours at room temperature.
  2. Grease a baking pan (mine is 9”x12”). Stir in remaining 1 cup of flour with a fork. Once the flour is mixed in, gather dough and place in prepared pan. Spray rubber spatula with non-stick spray and use it to gently spread dough in pan. Cover again and let rise for 1 ½ to 2 hours at room temperature.
  3. Preheat oven to 400℉. Uncover dough, carefully. In a separate bowl stir together remaining herbs, olive oil, and garlic. Drizzle over dough. Sprinkle with remaining salt.
  4. Bake uncovered for about 40 minutes. Cool slightly. Serve warm.

**Notes** If you don’t finish all the bread in one sitting you can save it in the fridge for up to 4 days. You can reheat the bread and dip it in olive oil for a nice snack. img_1341The was the start of the first rise.

I actually used dried oregano when I made this recipe because I didn’t have any fresh so dried herbs will work but the flavor is better with fresh. Also if you have the ability I would suggest growing your own herbs for recipes. The flavor of garden fresh herbs is so much better than even buying “fresh” herbs at the grocery store. img_1344Right after I pulled it out of the oven.

I apologies for not having more pictures of this recipe. I started it at 7pm on a Monday night and it wasn’t done until 12am Tuesday morning, I was tired. I don’t recommend doing this, it makes for a late night and a sleepy morning but the bread was worth it. If you enjoy my blog please consider buying me a cup of coffee.

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