Focaccia Bread
Yield
3 loavesPrep
75 minCook
25 minReady
100 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ¼ | cup |
water
|
|
| 2 ¼ | cups |
water
warm |
|
| 6 | tablespoons |
olive oil
|
|
| 1 | x |
olive oil
for pans |
*
|
| 5 1/2-6 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 59 | ml |
water
|
|
| 532 | ml |
water
warm |
|
| 9E+1 | ml |
olive oil
|
|
| 1 | x |
olive oil
for pans |
*
|
|
all-purpose flour
|
|
||
| 5 | ml |
salt
optional |
|
Directions
Mix together yeast. water, warm water, olive oil, flour, salt (optional).
Let rise 30 to 40 minutes.
Divide dough into 3 parts and place in 3 oiled pie pans. Dimple dough with fingers.
Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme.
If herbs are dried, soak them in water for 10 minutes first and then pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350℉ (180℃) F for 25 minutes.
May dip in olive oil.
