Herb Focaccia
Yield
1 servingPrep
30 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | package |
yeast, active dry
fast acting |
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 3 | tablespoons |
olives
plus 1 tablespoon |
*
|
| 1 | teaspoon |
rosemary leaves
dried, or dried basil, crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1 | package |
yeast, active dry
fast acting |
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 45 | ml |
olives
plus 1 tablespoon |
*
|
| 5 | ml |
rosemary leaves
dried, or dried basil, crushed |
|
Directions
Grease cookie sheet.
In large bowl, combine 1 cup flour, sugar, salt and yeast; mix well.
In small saucepan, heat water and oil until very warm (120* to 130*F).
Add warm liquid and egg to flour mixture.
Blend at low speed until moistened; beat 2 minutes at medium spread.
By hand, stir in an additional 1 ¾ cup flour until dough pulls away from sides of bowl.
On floured surface, knead in ¾ cup flour until dough is smooth and elastic, about 5 minutes.
Cover with large bowl; let rest 5 minutes.
Place dough on greased cookie sheet.
Roll or press to 12-in circle.
Cover loosely with greased plastic wrap and cloth towel.
Let rise in warm place (80* to 85*F) until light and doubled in size, about 30 minutes.
Heat over to 400*F.
Uncover dough.
With fingers or handle of wooden spoon, poke holes in dough at 1 inch intervals.
Drizzle 3 to 4 tablespoons olive oil over top of dough.
Sprinkle evenly with rosemary.
Bake at 400*F for 17 to 27 minutes or until golden brown.
Immediately remove form cookie sheet; cool on wire rack.
