Herbed Focaccia Bread
2 hours |
Servings:
12 |
Prep:
1 hour 35 minutes |
Cook:
25 minutes
Herbed Focaccia Bread
2 hours
Servings:
12
Prep:
1 hour 35 minutes
Cook:
25 minutes
Herbed Focaccia Bread
2 hours
Servings:
12
Prep:
1 hour 35 minutes
Cook:
25 minutes
Ingredients
Ingredients
- 1 2/3 cups warm water (400 mL)
- 5 tsp sugar (25 mL)
- 4 tsp traditional active dry yeast (20 mL)
- 4 cups all-purpose Manitoba wheat flour (1 L)
- 1 Tbsp salt (15 mL)
- 1/4 cup canola oil + 1 Tbsp, divided (60 mL + 15 mL)
- 2 Tbsp cornmeal (30 mL)
- 1/2 tsp dried chili flakes (2 mL)
- 1/2 tsp coarse salt (2 mL)
- 2 tsp dried oregano (can substitute fresh chopped rosemary or thyme) (10 mL)
Method
- In a large mixing bowl, dissolve sugar in warm water. Add yeast to water and let stand for about 10 minutes or until frothy.
- Stir in 3 ½ (875 mL) cups of the flour, salt and 1 Tbsp (15 mL) canola oil. Turn onto a floured surface and knead dough for about 5 minutes or until smooth. Add remaining 1/2 cup (125 mL) flour as needed. Place in an oiled bowl, cover and let rise for about 30 minutes or until doubled in size.
- After the rise, punch dough down, cover and let rise again for 30 minutes or until doubled in size.
- Lightly oil a small baking sheet (10” x 15”) (25 cm x 38 cm) and sprinkle the bottom evenly with cornmeal. Place the dough into the prepared pan. Using your fingertips, push the dough into all corners of the pan. With a slightly wet fingertip, push dimples into the top of the dough.
- Brush dough with remaining 1/4 cup (60 mL) canola oil, sprinkle with chili flakes, coarse salt and dried oregano.
- Let dough rise in pan, uncovered for 20 minutes or until doubled in size.
- Preheat oven to 375ºF (190ºC).
- Bake for 20-25 minutes or until golden brown and sounds hollow when tapped. Remove from oven and let cool for 10 minutes before serving.