Herbes De Provence Focaccia Food
HERBES DE PROVENCE FOCACCIA
From Vegetarian Times. Delicious focaccia bread with whole wheat flour for added nutrition. Can also prepare the dough in a bread machine.
Provided by COOKGIRl
Categories Yeast Breads
Time 2h30m
Yield 24 slices
Number Of Ingredients 7
Steps:
- NOTE: homemade herbes de Provence is easy to make. **Very important to use a herbes de Provence recipe that has lavender. Some recipes do not specify it.
- In a small bowl, stir the sugar and yeast into 1 1/2 cups warm water. Allow to stand 5 minutes or until the mixture becomes bubbly.
- In a food processor or large bowl, combine both flours and the salt. Add the yeast mixture and process until soft dough forms. Pour 4 tablespoons of the olive oil through the feed tube while the motor is running. Process 2 minutes more or until dough pulls from the side of the processor.
- Transfer dough to bowl coated with olive oil, cover with clean kitchen cotton towel and proof 45 minutes in warm spot.
- Prepare a baking sheet by coating with oil. Pat the dough into an 11 x 13-inch rectangle. (The shape doesn't have to be perfect because this is a rustic bread.) Cover with clean cotton towel and let rise 1 hour.
- Preheat oven to 425 degrees.
- Place oven rack on lowest level. With your fingertips, gently poke holes randomly all over the bread dough. Brush focaccia with olive oil. Sprinkle evenly with the herbes de Provence and a little bit of salt.
- Bake approximately 30 minutes or until both the top and bottom of bread are golden brown.
- Remove from oven and let set for 15 minutes before slicing. (We don't slice however, we grab and tear.).
Nutrition Facts : Calories 79.4, Fat 2.5, SaturatedFat 0.3, Sodium 122.1, Carbohydrate 12.4, Fiber 1.1, Sugar 0.6, Protein 2.1
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- Start with the lesser amount of flour and add more, a tablespoon at a time, until you have a soft, slightly sticky dough., Lightly coat a bowl with olive oil, and roll the dough around in it so that it has an even coating of oil on its surface.
- Place the dough in the bowl, cover, and let it rise for 60 to 90 minutes., Drizzle a piece of parchment with 1 tablespoon olive oil., Place the dough on the parchment, and pat it into a rough 9" x 12" rectangle., Sprinkle the herbes de Provence and sea salt over the surface of the dough.
- Cover the focaccia, and let it rise for about 30 to 45 minutes, until puffy., Place a baking stone in the middle of the oven, and preheat the oven to 425°F., Just before baking the focaccia, use your fingers to gently dimple the dough every 2" or so., Transfer the focaccia on the parchment to the hot stone.
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