1 (1/4-ounce) package active dry yeast or
2 1/2 teaspoons active dry yeast
2 cups warm water, divided use
5 cups Thunderbolt Flour or Maid Marian Italian Pesto Mix Flour
1 teaspoon salt
2 tablespoons olive oil
12 cloves garlic, peeled and chopped
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon coarse salt
- In large bowl, dissolve yeast in 1/4 cup warm water (105°F to 115°F). Let stand 5 minutes until foamy. Add remaining water, flour and salt. Beat until dough forms.
- Turn dough out on a lightly floured surface and knead until elastic, about 10 minutes. Place in oiled bowl, cover and let rise in warm place 1 hour or until doubled.
- Punch dough down and knead a few times. Return to oiled bowl, cover and rise again until doubled, about 1 hour. Preheat oven to 400°F. Lightly grease two baking sheets.
- After dough has risen the second time, press air out and divide in half. On a floured surface, roll each half into a 9 x12-inch rectangle. Place on prepared baking sheets and brush with olive oil. Scatter garlic, oregano, rosemary and parsley over surface of each and press lightly. Sprinkle with salt. Bake about 20 minutes or until golden. Serve warm.
- Makes 2 foccacia.
Focaccia is popular in Italy and is usually seasoned with olive oil and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables. However, by far the most typical focaccia (featured here) is simply baked dough topped with olive oil and a simple herb like rosemary or sage, and salted with coarse salt. It is very popular as a snack in Italy and school children will often purchase a slice from a baker on the way to school, to enjoy at break time.