Focaccia with Rosemary and Sage
This simple focaccia recipe is perfect for those who like fresh breads with herbs.
4 1/3 cups all purpose flour
extra virgin olive oil
1/2 tsp. salt
warm water
1 pack. 7 gr. dry active yeast
fresh rosemary and sage
1. In a big bowl combine the flour, salt and yeast with 6 Tbsp. olive oil and then add some warm water slowly mixing with a fork. Add warm water a bit at a time and continue mixing until you have a nice pliable dough.
2. Knead the dough with your hands for about 10 minutes and then shape into a ball, put it in the bowl and cover it with a kitchen towel.
3. Let it stand in a dry place for 1 hour.
4. Work the dough a little bit more and then press it onto a round 14" oven pan greased with olive oil.
5. Poke the dough with your fingers to give it a dimpled look and then set it aside to raise again for another hour.
6. Brush it generously with olive oil and sprinkle coarse salt over it.
7. Bake it in a preheated oven at 450° for 15 to 20 minutes.
8. About 5 minutes before it's done remove from the oven, brush with olive oil and sprinkle with fresh rosemary and sage leaves. Put it back in the oven for another 5 minutes or until done.
9. If the focaccia browns too quickly while baking cover it with tin foil.
Notes:
If you prefer to use compressed yeast (cake yeast) you'll need just a bit under 1 oz. Dissolve it in warm water and add it in step number 1.
Recommended resources: