Herbes 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.

FOUGASSE WITH PROVENCAL HERBS

Steps:

• Pour 1 1/2 cups warm water into large bowl; sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Stir in 1 cup flour, 1 tablespoon herbes de Provence and sea salt, then 2 tablespoons oil until well blended. Mix in enough flour, 1 cup at a time, to form thick and slightly sticky dough.
• Turn dough out onto lightly floured work surface; knead until smooth and elastic, about 5 minutes. Form into ball. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap, then towel. Let rise in warm draft-free area until doubled, about 1 hour.
• Position 1 rack in center and 1 rack in top third of oven and preheat to 450°F. Sprinkle 2 baking sheets generously with cornmeal. Punch dough down. Turn out onto floured surface; divide in half. Press out each half to 11x8-inch irregularly shaped oval. Transfer to prepared baking sheets. Brush each oval with 1 tablespoon oil. Sprinkle each with 1 1/2 teaspoons herbes de Provence. Using sharp knife, make several 2-inch-long cuts in each oval (do not cut through edges), spacing cuts evenly apart and cutting through dough to work surface. Pull dough apart at cuts to create openings. Cover loosely with plastic; let rise in warm draft-free area until slightly puffed, about 20 minutes.
• Place dough in oven. Immediately pour about 1/4 cup water onto bottom of oven, creating steam. Bake breads until golden on top and slightly crisp on bottom, switching sheets between racks and turning front of each sheet to back of oven halfway through baking, about 18 minutes. Transfer sheets to racks; cool breads 10 minutes. Serve warm or at room temperature.

HERBES DE PROVENCE

Steps:

• Combine herbs, and store in an airtight container at room temperature.

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.).

HERBS DE PROVENCE

Steps:

• In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

HERBES DE PROVENCE - SIMPLE SPICE MIX FROM VEGETARIAN TIMES

Steps:

• Combine all ingredients in a bowl. Mix well.
• Store in an airtight container in a cool, dark place.