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Herbed Focaccia

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Recipe

Herbed Focaccia recipe

 

Yield

8 servings

Prep

1 hrs

Cook

30 min

Ready

4 hrs

Ingredients

Amount Measure Ingredient Features
sponge
¼ cup water
warm, 105 - 115 degrees F
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1 pinch sugar
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1 package yeast, active dry
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½ cup yellow onion
finely chopped
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1 ½ tablespoons olive oil, extra-virgin
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2 tablespoons basil
fresh, chopped
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½ tablespoon thyme
fresh, chopped
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1 teaspoon rosemary leaves
fresh, chopped
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½ teaspoon sage
fresh, chopped
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black pepper
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½ cup milk
warm, (110f)
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½ cup water
plus, warm, 105 - 115 degrees F
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2 tablespoons water
(110 f), warm
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½ tablespoon sugar
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2 cups all-purpose flour
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2 tablespoons kalamata olives
pitted and chopped
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dough
½ tablespoon salt
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2 cups bread flour
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topping
1 cup yellow onion
in thin strips
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1 ½ tablespoons olive oil, extra-virgin
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1 teaspoon thyme
fresh, chopped
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1 teaspoon rosemary leaves
fresh, chopped
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black pepper
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¼ cup cornmeal
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kosher salt
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black pepper
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Ingredients

Amount Measure Ingredient Features
sponge
59 ml water
warm, 105 - 115 degrees F
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1 pinch sugar
* Camera
1 package yeast, active dry
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118 ml yellow onion
finely chopped
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23 ml olive oil, extra-virgin
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3E+1 ml basil
fresh, chopped
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7.5 ml thyme
fresh, chopped
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5 ml rosemary leaves
fresh, chopped
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2.5 ml sage
fresh, chopped
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1 x black pepper
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118 ml milk
warm, (110f)
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118 ml water
plus, warm, 105 - 115 degrees F
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3E+1 ml water
(110 f), warm
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7.5 ml sugar
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473 ml all-purpose flour
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3E+1 ml kalamata olives
pitted and chopped
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dough
7.5 ml salt
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473 ml bread flour
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topping
237 ml yellow onion
in thin strips
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23 ml olive oil, extra-virgin
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5 ml thyme
fresh, chopped
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5 ml rosemary leaves
fresh, chopped
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1 x black pepper
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59 ml cornmeal
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1 x kosher salt
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1 x black pepper
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Directions

Sponge: Butter a 4 quart mixing bowl.

Brush 12x7 1/2x2 inch baking dish with olive oil.

In a small bowl, combine ¼ cup warm water and pinch sugar.

Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles.

While yeast is dissolving, in a small skillet sauté chopped onion in 1½ tablespoons hot olive oil over medium heat until soft.

Stir in basil, ½ tablespoons thyme, 1 teaspoon rosemary, sage, and freshly ground pepper to taste.

Cook, stirring gently, 1 minute. Pour into buttered bowl.

Stir in warm milk, ½ cup + 2 tablespoons water, ½ tablespoons sugar, and dissolved yeast.

Add 2 cups flour. Beat at high speed for 3 minutes. Stir in olives.

Cover and let rise in warm place until doubled, about 30 minutes.

Dough: Brush a 4 quart bowl with olive oil.

Stir ½ tablespoons salt into bread mixture.

Stir in enough of the remaining flour with a wooden spoon until dough forms a ball.

Turn dough out on a well-floured surface.

Knead until smooth and elastic, about 8 to 10 minutes, adding enough of the remaining flour to keep dough from sticking.

Place dough in oiled bowl, turning once to oil surface.

Cover and let rise in a warm place until double, about 45 minutes.

Topping: While dough is rising, in a small skillet, sauté onion strips in 1½ tablespoons hot olive oil over medium heat until soft.

Add 1 teaspoon thyme, 1 teaspoon rosemary, and freshly ground pepper to taste.

Cook, stirring gently, for 1 minute.

Remove from heat and set aside.

Assembly: Sprinkle 2 tablespoons of the cornmeal in baking dish, tilting to coat.

Do not shake out excess cornmeal. Turn dough into center of baking dish.

Sprinkle remaining cornmeal evenly over dough.

Gently push dough out from center towards sides and ends of dish, pulling carefully at ends of dough to fill all corners of baking dish.

Dough should fill dish evenly.

Using a brush, dab top of dough with olive oil.

Lightly prick the dough at 1 inch intervals with a fork.

Spoon topping over dough, spreading to within 1 inch of edge of dough.

Sprinkle with freshly ground pepper and coarse salt.

Let rise, uncovered, in a warm place until double, about 45 minutes.

Preheat oven to 425℉ (220℃).

Bake for 30 minutes.

Run knife around edge of dish to loosen bread.

Using 2 spatulas, remove from dish. Cool on rack.

Cut in squares to serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 32218% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 465mg 19%
Total Carbohydrate 19g 19%
Dietary Fiber 3g 11%
Sugars g
Protein 18g
Vitamin A 2% Vitamin C 4%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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