Monday, June 4, 2012

Focaccia Bread

Adapted from All Recipes

1 teaspoon sugar
1 packet (2 1/4 teaspoons) yeast
1 cup warm milk (110°F)
1 teaspoon salt
1 teaspoon garlic powder
2 1/2 teaspoons dried italian herbs
pinch black pepper
1 tablespoon vegetable oil
2 3/4 cups flour
Topping:
1 tablespoon olive oil

1. In a large bowl place sugar, yeast, and warm milk. Let stand about 10 minutes until yeast is foamy and dissolved. Stir in salt, garlic powder, herbs, pepper, vegetable oil, and flour until dough forms.

2. Turn out dough onto lightly floured surface and knead about 5 minutes until smooth and elastic, adding more flour as needed. Place dough into an oiled bowl, turning once to coat. 
3. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about an hour. I put mine in the oven with just the oven light on.
4. Punch down dough and shape into a rectangle, about 1/2" thick, and be sure to leave dimples. Place onto greased baking sheet then cover losely with plastic wrap and let rise in a warm place until doubled in bulk.
5. Lightly brush dough with olive oil and bake at 400°F for 15-18 minutes until golden brown and hollow sounding when tapped. Serve warm & enjoy!


Great bread to serve with dips like olive oil and balsamic vinegar!


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