It was my second attempt to make focaccia. First time I baked it a couple of months ago, it was slightly harder and chewy in texture. This time it came out perfect. The key was to increase the amount of yeast used. Yes, that made the difference.
The herbed focaccia was for lunch today along with beans and spinach in tomato broth. It was yummy! The cold weather was calling for it.
Here is how it is made.
All purpose flour. : 1 cup
Whole wheat flour : 1&1/2 cup
Salt : 1 tsp
sugar : 1 tsp
Active dry yeast or fast rise yeast : 1&1/2 tbsp
Garlic powder : 1 tsp
Onion flakes dried, optional : 1 tsp
Dried oregano : 1 tsp
Dried thyme : 1/2 tsp
Rosemary : 1/2 tsp
Dried basil : 1/2 tsp
Black pepper : 1 pinch
vegetable oil : 1 tbsp
water : 1 cup
olive oil : 2 tbsp
Grated italian cheese (Parmesan or mozzarella or mixed ) : 1-2 tbsp
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
Combine together in dough and turn it out onto a lightly floured surface, and knead until smooth and elastic for 8-10 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 45 minutes.
Take it out. The dough is more than doubled by now.
Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Fork it or make deep dents in it using gap fingers if knuckles so that it doesn’t puff up. Brush top with olive oil. Sprinkle with your favorite toppings if you want. I used some black olives. Now add some cheese.
Bake in preheated oven for 15-20 minutes, or until golden brown. Serve warm.