Print Recipe
Herb and Garlic Focaccia Bread

Herb and Garlic Focaccia Bread

by Steve E in Rouxbe Certified

This fabulous Italian style bread is excellent as a appetizer served with olive oil and balsamic vinegar.

Serves
6
Active Time
45 mins
Total Time
3 hrs 30 mins

Step 1: Proofing the Yeast

Proofing the Yeast
  • 1 1/3 cups milk
  • 1 tsp granulated sugar
  • 2 1/4 tsp active dry yeast

Combine the sugar and milk in a small saucepan and heat over medium heat remembering to stir, until warm and sugar has dissolved. Pour into a small bowl and let stand for 5 minutes. Now sprinkle yeast over top let stand for another 10 minutes.

Step 2: Mixing and Kneading the Bread

Mixing and Kneading the Bread
  • 3 1/4 cups all-purpose flour
  • 2 tsp salt
  • 2 tbsp olive oil

Combine 1 1/2 cups of flour and salt in an large bowl and make a well in the center. Add the yeast mixture and olive oil. Mix until a smooth dough forms. Work in more flour as you go until dough pulls away from the sides of the bowl and is slightly sticky. Turn onto lightly floured surface and knead for 5 minutes adding flour to prevent from sticking.

Step 3: Rise Up

Rise Up
  • olive oil

The dough should be smooth and elastic by the time you finish kneading it. Place into a greased extra large bowl turning once (to grease top) cover with plastic wrap or a damp cloth and leave in a warm place to rise for 2 hours or until tripled in size.

Step 4: Making the Herb Garlic Topping

Making the Herb Garlic Topping
  • 1/4 cup olive oil
  • 2 garlic cloves
  • 1/4 cup fresh basil
  • 1 tsp fresh rosemary

Finely dice the garlic and chop the rosemary and basil leaves. Heat the olive oil in a small saucepan over low heat for a minute or two. Do not let the garlic achieve any color or it will be burnt and taste bitter. Removed from heat and stir in herbs. Let stand for at least 30 minutes, the longer the better.

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Step 5: Rolling in the Dough

Rolling in the Dough
  • 1 tbsp yellow cornmeal

Sprinkle cornmeal on a lightly greased baking sheet. Punch down the dough. Gently roll the dough into a 10 x 15 in rectangle and about 1/4 inch thick. Transfer to the pan. Gently stretch and shape the dough to cover the pan. Cover again with plastic wrap and let stand for another 45 minutes to 1 hour until almost double in size. Preheat the oven to 425˚F. Poke indentations over surface with fingers about 1/4 inch deep. Drizzle topping over top.

Step 6: The Finishing Touches

The Finishing Touches
  • 1/2 tsp fleur de sel

Oil will pool in indentations. Sprinkle with a nice finishing salt like fleur de sel. Bake for 20 minutes or until golden brown. Let stand in the pan for 5 minutes before removing to wire rack to cool.

Serve with a dipping dish of olive oil and balsamic vinegar.

Related Tips & Techniques
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Notes

I always wanted to try to make focaccia bread and finally I found a recipe that is not only simple to follow but turns out a fantastic result every time. I found this recipe through Foodbuzz on the "Little Chef and I" blog (http://littlechefandi.blogspot.com/). Thanks to Laura and her little chef for sharing her fabulous creation. My own little chef and I approve.

Comments

This looks amazing.

Thank you Steve, for trying my recipe.
It looks fantastic, and I know how good it tastes.
You did an outstanding job,
I'm glad that you and your little chef give my recipe a try.

by Laura S | June 16, 2009 | Permalink
Rouxbe User Photo
Rouxbe Staff
Delicious Focaccia Bread

I was lucky enough to try this the other day and I have to say...it was delicious! Thanks to both of you for the great recipe.

by Dawn T | June 16, 2009 | Permalink

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