Рецепт Garden herb Focaccia
Garden Herb Focaccia #breadbakers
This Garden Herb Focaccia is rich with extra virgin olive oil and herbs fresh from my garden.
I got one thing to say, this garden herb focaccia needs to be drug thru a puddle of extra virgin olive oil or whatever pasta sauce you have on your plate. If you do not do either of these then I feel real sorry for you.
I made this herb focaccia for my #Breadbakers group. This months #breadbaker is hosted by Cooks Hideout.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
Garden Herb Focaccia
Ingredients:
- 2 teaspoons active dry yeast
- 1 cup warm water
- 5 tablespoons sugar
- 3 tablespoons butter
- 2 tablespoons powered milk
- 1 teaspoon salt
- 3 cups all purpose flour
- 4 tablespoons mixed herbs(I used rosemary, thyme and chives)
- 1/4 cup extra virgin olive oil
Directions:
In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)
Turn on a floured surface; kneed until smooth and elastic about 6 minutes. Add herbs and kneed into dough. Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Cover and let rest for 10 minutes. Placed on a baking tray. Cover and let rise until doubled about 30 minutes. With fingertips make several dimples over top of dough.
Preheat oven to 350 degrees. Bake for 25-30 minutes or until the middle sounds hollow. After baking brush with extra virgin olive oil
Breads using Summer Bounty:
Peace be with you,
Veronica
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