3 1/2 cups unbleached flour or 3 1/2 cupsbread flour
4tablespoonsolive oil, divided
to tastemixed herbs( oregano, basil, garlic powder, sage, marjoram and rosemary)
to tastered pepper flakes, crushed
salt & pepper
Dissolve yeast and sugar in 1 cup warm water and set aside until bubbly about 10-15 minutes.
In a food processor, combine flour, salt, 1 T. olive oil, and yeast mixture, processing until dough pulls away from the sides to form a ball.
Knead dough on a floured surface until smooth, about 5 minutes.
Place a little olive oil in a bowl, place dough in the bowl, give it a twist, turn the ball over to coat the other side, cover, and let rise for 1 hour or until doubled.
Punch dough down. Transfer to a floured surface and stretch dough to fit a 15 1/2 x 10 1/2 inch pan. Lightly grease the pan, transfer dough to the pan, and stretch as needed to fit. Using your fingertips make “dimples” across the top of the dough.
Brush remaining olive oil over the top of the dough, sprinkle with desired amount of each herb, a few crushed red pepper flakes, and season to taste with salt and pepper.
Allow to rise uncovered for 30 minutes.
Bake at 400 degrees for 15 minutes or until slightly golden brown.
Cut as desired.
“Wonderful, made this for a spaghetti dinner and the next day used the left over by topping it off with grated cheese and slice fresh tomatoes then put it under the broiler til cheese melted. Thanks for two meals in one:)”
“This focaccia is delicious and easy to prepare! I increased the cane sugar to 1 tablespoon and the salt to 3/4 teaspoon. My dough required a little more water but I always assume the reason is because I use Bob’s Red Mill flour. My loaf required, too closer to 25 minutes of baking. Thanks for posting the recipe! cg”
“This was only OK but I think the problem was not putting on enough herbs and cooking it until lightly golden brown.It was too dry and not very flavorful this way.”