HERBED FOCCACIA  Yield: 8 servings (2 12 inch rounds)
Return to menu	Next Pastry recipe
1 pkg dry yeast 1 tsp sugar 1 cup warm water (105-115'F) 2 1/3 cup bread flour 1/3 cup cornmeal 1 1/4 tsp salt 2 tbsp light-tasting olive oil Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in bowl with mixer dough hook. Slowly pour in yeast. Also pour 2 tablespoons oil. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Transfer dough to a covered bowl. Let dough rise in warm spot until doubled, about 1 hour. 6 tbsp light-tasting olive oil 2 large garlic cloves; minced 1/2 tsp dried rosemary 1/2 tsp dried basil 1/2 tsp dried oregano 1 tsp kosher salt 1 tbsp fresh chives, snipped 1 tbsp fresh parsley, minced Preheat oven with baking stone to 450F. Punch down. Preheat oven with baking stone to 450F.. Combine remaining 6 tablespoons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12-inch round. Transfer to parchment paper. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with Kosher salt. If the salt granules are very large, place in plastic baggie and run rolling pin over it. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Derived from a recipe in "Fine Cooking" magazine