herb bread
So out of the blue I messaged a friend and we got to talking and suddenly we were baking focaccia. Which neither of us had done before, but how hard could it be? Well, kind of hard when you only have whole-grain flour and yeast that won't properly proof. Oops. I'm convinced this would have worked otherwise. The taste was close to right (though not salty enough) but the texture was less than stellar. Here's what we did.
Focaccia
2 3/4 c flour
1 t salt
1 t oregano
1 t thyme
1 t garlic powder
pinch black pepper
1 c warm water
1 package yeast
1 t sugar
3 T olive oil
3-4 oz mozzarella cheese
Combine yeast, sugar, and water, let sit for ~10 minutes. Meanwhile combine the flour and seasonings. Add the yeast mixture, mix and knead for 5-6 minutes. Coat another bowl with 1 T oil and put the dough in the bowl. Cover with a towel and leave in a warm, draft-free place for 40 minutes. Punch down the dough, then press it onto a cookie sheet. Cover with a towel and return to the rising space for 30 minutes. Remove the towel, coat the dough with remaining olive oil, and sprinkle with cheese. Bake 25 minutes at 350 degrees.
Focaccia
2 3/4 c flour
1 t salt
1 t oregano
1 t thyme
1 t garlic powder
pinch black pepper
1 c warm water
1 package yeast
1 t sugar
3 T olive oil
3-4 oz mozzarella cheese
Combine yeast, sugar, and water, let sit for ~10 minutes. Meanwhile combine the flour and seasonings. Add the yeast mixture, mix and knead for 5-6 minutes. Coat another bowl with 1 T oil and put the dough in the bowl. Cover with a towel and leave in a warm, draft-free place for 40 minutes. Punch down the dough, then press it onto a cookie sheet. Cover with a towel and return to the rising space for 30 minutes. Remove the towel, coat the dough with remaining olive oil, and sprinkle with cheese. Bake 25 minutes at 350 degrees.