Focaccia With Fresh Herbs
By: KC Quaretti-Lee
Published: Friday, August 20, 2010 - 10:24am

Ingredients




Ingredients for the Dough: (Basic Recipe from Antonio Carluccio's Italian Feast)
500 grams flour (I prefer to use weight measurements for this because it is more exact)
1 1/4 teaspoons dried yeast. (the original recipe calls for 15 grams fresh yeast)
 cups lukewarm water
1 teaspoon ground sea salt (original recipe calls for 10 grams sea salt)
2 tablespoons extra virgin olive oil
1/4 cup fresh hebs finely chopped. (Thyme, Rosemary and Sage or 
Ingredients for the Topping:
5 tablespoons Extra Virgin Olive Oil
1 teaspoon Coarse Sea Salt
Fresh Ground Black Pepper

Preparation

1 Dissolve the yeast in the warm water. 2 Mix all the ingredients in a food processor using the dough hook and then let it knead for about 2 minutes. 3 Place dough into a bowl, cover with a damp towel and let rise in a warm place until doubled.  About one to one and half hours. 4 Knead the dough to get rid of bubbles and then flatten out with your hands until he dough is about 1 inch thick. 5 Top with salt and olive oil and let rise for about 1/2 hour 6 Bake in 475 degree oven for 15-20 minutes.  Bread should sound hollow when tapped.

About


This Focaccia recipe is based on one by Antonio Carluccio in his Italian Feast cook book. I have added fresh herbs which I think makes it a great combo for a summer salad!
I do this focaccia in my Bosch Food Processor 'cause it makes it so easy, fool proof and there is no mess!  Use  the dough accessory for mixing and kneading; it's just that simple!  Because the work is done by the food processor, I make this all the time!  You can top it with sauteed onions prior to baking for a tasty treat!  It makes great sandwiches too; you can toast the focaccia or not depending on the type of sandwich!  There are thousands of variations to fit your mood!  I use this same dough for pizza, I just make two thin crust pizzas with this amount of dough.