Herb De Provence Focaccia Recipes

HERB DE PROVENCE FOCACCIA

Steps:

• The day before you want to bake, in the morning, mix the poolish. Combine the flour, water and yeast in a bowl, and cover with plastic wrap. Let sit in a warm place for 24 hrs.
• On the day you want to bake, combine the Flour, Salt and Herbs in a bowl.
• Pour the water into the bowl with the poolish to help loosen it from the edges. Then scrape all of it in to the flour. Mix together with your hand. Throughout the mixing process, wetting your hand can help lessen the sticking. Pinch the dough into several pieces and then fold them over themselves a few times. Repeat the pinching and folding for about 6 minutes. You wont feel the salt granules anymore. Cover and let rest for 20 minutes.
• Only folding this time; Go around the outside of the dough, stretch the side up and over, up and over, up and over, as you go around the outside. This should only take about a minute. The cover and rest for another 20 minutes. Repeat the folding again. Cover.
• This time let the dough rest for another 4-5 hours, or until more than doubled in size.
• Heat the oven to 425F, and drizzle a baking sheet with olive oil.
• Gently transfer the dough out of the bowl and onto the greased baking sheet. Trying to not let out too much air, stretch the dough out to a rough rectangle. Drizzle the dough with olive oil. Then using your finger tips, press deeply into the dough and massage it out to fill the baking sheet. The dough should have a lot of holes, nooks and crannies for the oil to pool into.
• Bake for about 18-20 minutes, rotating once in the middle. The dough should be crisp, and golden all over. Remove from the oven, drizzle with more oil and sprinkle with flaked salt. Serve right away with dipping oils, or cheeses. Cool the bread fully before storing in a sealed bag. Store in the fridge for up to 2 weeks, and in the freezer for up to 2 months.

HERBS DE PROVENCE

Steps:

• Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

DELICIOUSLY EASY GARLIC HERB FOCACCIA

Steps:

• Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
• Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
• Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
• Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
• Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
• Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

HERBES DE PROVENCE FOCACCIA

Steps:

• NOTE: homemade herbes de Provence is easy to make. **Very important to use a herbes de Provence recipe that has lavender. Some recipes do not specify it.
• In a small bowl, stir the sugar and yeast into 1 1/2 cups warm water. Allow to stand 5 minutes or until the mixture becomes bubbly.
• In a food processor or large bowl, combine both flours and the salt. Add the yeast mixture and process until soft dough forms. Pour 4 tablespoons of the olive oil through the feed tube while the motor is running. Process 2 minutes more or until dough pulls from the side of the processor.
• Transfer dough to bowl coated with olive oil, cover with clean kitchen cotton towel and proof 45 minutes in warm spot.
• Prepare a baking sheet by coating with oil. Pat the dough into an 11 x 13-inch rectangle. (The shape doesn't have to be perfect because this is a rustic bread.) Cover with clean cotton towel and let rise 1 hour.
• Preheat oven to 425 degrees.
• Place oven rack on lowest level. With your fingertips, gently poke holes randomly all over the bread dough. Brush focaccia with olive oil. Sprinkle evenly with the herbes de Provence and a little bit of salt.
• Bake approximately 30 minutes or until both the top and bottom of bread are golden brown.
• Remove from oven and let set for 15 minutes before slicing. (We don't slice however, we grab and tear.).