Herbed Focaccia

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Title: Herbed Focaccia
Categories: breads, italian
Yield: 8 servings

1 pk dry yeast
1 ts sugar
1 c warm water (105-115f)
2 1/3 c bread flour
1/3 c cornmeal
1 1/4 ts salt
1/2 c light-tasting olive oil
2 lg garlic cloves; minced
1 ts dried rosemary
1 ts dried basil
1 ts dried oregano
1 kosher salt
1 tb fresh chives, snipped
1 tb fresh parsley, minced
1 tb red pepper flakes

A small amount of cornmeal gives this focaccia--a flat bread--a perfect
texture for improvised open sandwiches. You might start with thinly sliced
salami and cheese.

PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in
center of oven. If you have 2 ovens, preheat both; otherwise bake
focaccias
in sequence, one after the other. Generously oil 2 large baking sheets,
preferably black steel. Stir yeast and sugar into warm water. Let stand
until foamy, about 5 minutes. Mix flour, cornmeal and salt in food
processor fitted with metal blade (can also be kneaded with mixer dough
hook or by hand). Turn on processor. Slowly pour yeast mixture through
feed
tube. Also pour 2 tablespoons oil through. 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. Once dough is moist but not so wet that
it
sticks to sides of bowl, process until uniformly kneaded, elastic and
supple, about 40 seconds. Transfer dough to large plastic food bag,
squeeze
out air and seal at top, allowing room for dough to expand. Let dough rise
in warm spot until doubled, about 1 hour. Punch down; use immediately or
refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and
dried herbs. Gently heat until warm (not hot) on stove top or microwave
oven. Divide dough in half. Let rest 5 minutes. On floured board, roll
each
piece into about a 12-inch round. Transfer to prepared baking sheets.
Prick
surface with fork. Brush with oil mixture, including edges. Sprinkle with
Kosher salt. 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. Yield: 2 12-inch
rounds.

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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