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Classic Focaccia

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Ingredients
  Warm water 1 Cup (16 tbs) (130° F)
  Quick rise yeast 1⁄4 Ounce (1 Package)
  Honey 1 Teaspoon
  Unbleached flour 3 Cup (48 tbs)
  Extra virgin olive oil 3 Tablespoon
  Chopped fresh rosemary 1 Tablespoon
  Chopped fresh sage 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
Directions

In a large bowl, stir together the water, yeast and honey.
Add 1 cup of the flour.
Beat well with a wire whisk until smooth and creamy.
Let rest at room temperature for 5 minutes.
Add 2 tablespoons of the oil, rosemary, sage, salt and a second cup of the flour.
Whisk hard for 3 minutes or until smooth.
Add the remaining 1/2 to 1 cup flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
Coat a baking sheet with no-stick spray.
Place the dough on the baking sheet and shape into a 9" round that's 1" thick.
Brush with the remaining 1 tablespoon oil.
Bake at 400° for 20 to 25 minutes, or until golden brown.

Recipe Summary

Method: 
Baked

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