Focaccia

Name: Focaccia
Yield: Yield: 8 servings.
Cuisine: Italian
Ingredients: 1 tsp salt; 3 cups flour; ½ tsp each of dried basil, thyme and rosemary; ½ tsp each of dried basil, thyme and rosemary; 2 Tbsp olive oil; ½ tsp each of dried basil, thyme and rosemary; 2 or 3 cloves garlic, crushed; ¾ cup lukewarm water; fresh or dried basil, thyme and rosemary to taste; fresh or dried basil, thyme and rosemary to taste; fresh or dried basil, thyme and rosemary to taste; fresh or dried basil, thyme and rosemary to taste; kosher (coarse) salt and pepper to taste; kosher (coarse) salt and pepper to taste; ½ cup warm water (105°F to 115°F); 1 pkg active dry yeast (1 Tbsp); 1 tsp sugar

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This addictive Italian flatbread is also delicious using the dough for Confetti Bread. Focaccia is wonderful with soups and salads, for sandwiches, or as an hors d’oeuvre.

Ingredients

Dough

1 tsp sugar
½ cup warm water (105°F to 115°F)
1

Europe
Italy
Mediterranean
Bread
Vegan

Method

For dough: In measuring cup, dissolve 1 tsp sugar in ½ cup warm water. Sprinkle yeast overtop and let stand 8 to 10 minutes, until foamy. Stir to dissolve.

Steel Blade or Dough Blade: (Use dough cycle if your machine has one.) Place flour, salt, herbs and oil in processor. Process for 10 seconds, until combined. Add dissolved yeast and process 10 seconds. While machine is running