Focaccia With Fresh Herbs

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Title: Focaccia With Fresh Herbs
Categories: New import
Yield: 4 servings

1/2 ts Active dry yeast
1/2 teaspoon sugar
1/4 c Warm (105-110 F) water
2 3/4 c Flour
1/2 teaspoon table salt
4 tb Extra~virgin olive oil,
Divided use)
2 tb Fresh herbs such as basil,
Rosemary, oregano or
Marjoram
1/2 teaspoon kosher or
Coarse salt

Sprinkle yeast and sugar into 1/2 cup of the water. Do not stir. Let
stand 10 minutes or until the surface becomes bubbly. In large bowl,
combine flour and table salt. Make a well in the center. Pour in
yeast mixture and 1 tablespoon olive oil. Stir with wooden spoon or
electric mixer, and slowly add remaining 1/4 cup water. Dough will be
soft and slightly sticky. Turn dough onto lightly floured surface.
Knead for 10 minutes, adding small spoonfuls of flour if necessary.
Place in bowl and cover with plastic wrap or damp cloth. Let rise in
warm place about 80-85 degrees until doubled for 1 hour. Turn onto
lightly floured surface. Knead gently several times. Flatten to
10-inch circle. Place on oiled baking stone, pizza pan or heavy
cookie sheet. Press indentation with fingers to make "dimples."
Loosely cover and let rise about 15 min., or until doubled in size.
Preheat oven to 425 F. In a blender or mortar and pestle, combine
remaining 3 TBs olive oil and herbs until leaves are broken up and
oil is fragrant. Pour over dough. Rub gently into surface. Sprinkle
with kosher salt. Bake 15 minutes, reduce heat to 400 F. Bake 5
minutes more, or till golden brown. Let cool and cut into wedges.

Makes 8 servings.

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