Herbed Focaccia Bread
My kids have grown up on whole wheat focaccia and scones for their snacks, along with fruit and yogurt or cheese. It’s so easy to throw these two baked goods together and in the oven. I have only used white flour to make focaccia on a couple of occasions. I made this batch with white flour instead of rolls for sausage and pepper sandwiches.
2 cups warm water between 108 and 110 degrees, so that it feels warm on the skin of your wrist
1 envelope of yeast
1 T extra virgin olive oil
2 tsp. sugar
3 c. all-purpose flour
1 1/2 tsp. salt
3 to 4 cups all-purpose flour
Dried herbs: oregano, basil, parsley, thyme
Extra virgin olive oil
Heat oven to 350 degrees F.
In a medium bowl, add yeast to very warm water. Stir and allow to bloom for 5+ minutes. Add sugar and oil.
Sift together 3 c. flour and salt. Make a well in the center. Pour in yeast mixture.
Mix together well. Beat in a cup of flour at a time until you can no longer stir it in.
Knead in remaining flour until an elastic dough is formed.
Cover and set in a warm place to rise 2 hours.
Divide in half. Work one half at a time to shape or roll into a circle and place on a greased sheet pan or baking stone. Cover and allow to rise 1 hour.
Repeat with the second half to make two focaccia rounds or use the dough to make rolls, pizza, etc.
When the dough has risen. Generously brush the surface with oil and sprinkle on salt, pepper, and herbs of your choice.
For a shiny golden surface, brush on a beaten egg rather than the oil. Bake in the oven for 20 to 30 minutes, depending on how brown you would like it to be.