In the past it was common for households to bake their own bread every week. It’s a tradition that is making comeback as more people discover the joy of bread making. This focaccia is a good one to try because it’s so simple.
- Category: Bread
- 1 tablespoon dry yeast
- 2 tablespoons sugar
- 1 cup warm water
- 4 1/4 cups all-purpose flour, divided
- 1 teaspoon table salt
- 3 tablespoons olive oil, divided
- 3 tablespoons fresh herbs, chopped
- 2 tablespoons cornmeal
- olive oil
- coarse sea salt
- fresh cracked black pepper
- grated parmesan cheese
- Dissolve the yeast and two tablespoons of sugar in one cup warm water. Add 1/4 cup flour. Set aside for five minutes while the yeast proofs.
- Slowly stir in 3 1/4 cup all-purpose flour, one teaspoon iodized salt, one tablespoon olive oil, and three tablespoons fresh herbs.
- Dust the counter with a 1/2 cup of all-purpose flour. Place the dough on the flour and knead for five minutes.
- Coat the dough with two tablespoons olive oil and place in a large bowl. Cover the bowl with a damp cloth. Let the dough rise for 45 minutes.
- Dust baking stone with two tablespoons corn meal. If you don't have a baking stone a cookie sheet lined with parchment paper will work.
- Place the dough on the prepared baking stone and shape into a flat circle or rectangle. Top with olive oil, coarse sea salt, cracked black pepper, more chopped fresh herbs and grated Parmesan.
- Bake in a 450 degree F oven for 15-20 minutes.