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Focaccia with an Inlay of Pressed Herbs

Focaccia with an Inlay of Pressed Herbs
Photo by Ben Fink

Ingredients

  • 5-1/3 oz. (1 cup plus 3 Tbs.) durum flour, also called extra-fancy pasta flour
  • 5-1/3 oz. (1 cup plus 3 Tbs.) unbleached all-purpose flour
  • 1 cup lukewarm water
  • A mix of herb leaves, such as rosemary, thyme, sage, flat-leaf parsley, summer savory, oregano, and chives (about 1 cup, loosely packed)
  • ¼ tsp. instant yeast (such as Red Star's QuickRise, Fleischmann's Bread Machine Yeast or Rapid Rise, or Saf Instant)
  • 1 Tbs. extra-virgin olive oil; more for topping the loaf
  • 1 tsp. salt
  • + 1 more ingredients
    • Coarse salt

Combine the flours and yeast in a large bowl. Add the water and oil; mix with your fingers just until combined smoothly. The dough will be wet and sticky. Cover the bowl with plastic and let rest for 15 to 20 minutes. After this rest (called an autolyse), mix in the salt. Knead on an unfloured w...

View full recipe at Fine Cooking

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