Herb Focaccia Bread

 

Sunday is my fat day.  By fat day I mean; I eat whatever I want and I don’t feel guilty about it {until the guilt kicks in on Monday}.  This past Sunday was no different.  For dinner I made: herb focaccia bread and creamy pesto sauce pasta.  We topped this big ol’ meal off with cookies and icecream.  Like I mentioned previously… Fat Day. 

This past Sunday, was my first attempt at Focaccia bread.  This recipe is surprisingly easy {and forgiving}.  Plus, it only takes about 45 minutes from start to finish.   Added Bonus!  I hate waiting 3 hours for my bread to be done….

 

 

INGREDIENTS:

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pink ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 3/4 cup mozzarella
• 1/4 cup grated Parmesan cheese
• sliced roma tomato (optional)

 

DIRECTIONS:

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

When the above ingredients are mixed and the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese, mozzarella cheese and sliced tomato {optional}.

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

SERVES 12

 

Happy Baking,

Camberley

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