This section contains recipes for our yeast flat breads.
Fresh Herb Focaccia Bread
2 T. yeast
1 T. sugar
2 C. lukewarm water
5 1/2 C. flour
1 t. salt
1 t. fresh chopped garlic
1 t. fresh chopped rosemary or herb of preference
1 t. chopped chives
2 T. olive oil, plus more for oiling bowl and tops of loaves
Dissolve yeast and sugar in water in large bowl. Combine flour and salt. Add to
yeast mixture, stirring well with wooden spoon. Add garlic, herbs and oil. Knead
dough on lightly floured board until smooth, about 5 minutes. Place dough in
oiled bowl and brush top of dough with oil. Let rest and rise until twice its
original size, about 30 to 45 minutes.
Punch dough down and shape into 10 4 x 1-inch loaves. Make diagonal slashes with
sharp knife across tops of loaves and place on ungreased baking sheet that has
been lightly sprinkled with cornmeal. Let loaves rise for 10 to 15 minutes.
Preheat oven to 400°F. Bake for 10 to 15 minutes. Remove to wire rack to cool
and serve while warm.
Makes 10 loaves.