Wednesday, May 7, 2014

Basil Focaccia Bread

I wanted a light basil taste in this focaccia to go with my garlic soup. I used four cubes of Dorot's Chopped Basil in this recipe. If you want to bump up the flavor, add a couple more. The basil mixed beautifully in the dough! I used my bread machine set at the dough cycle for the initial mixing and kneading.

Basil Focaccia Bread
by Mary P.
adapted from Rosemary Focaccia, Bread Machine Baking, Perfect Every Time by Lora Brody and Millie Apter

2 1/2 teaspoons yeast
3 cups unbleached white flour
1/2 cup cornmeal
2 teaspoons salt
1/3 cup olive oil
1 1/3 cups water
4 cubes Dorot Chopped Basil

1/4 cup olive oil
Coarse salt

Place all ingredients through basil in the bread machine in the order indicated in the owner's manual. Program for basic dough and press start. Check after 5 minutes and add additional water if necessary to make a smooth, soft dough. Remove from machine after dough cycle.

Sprinkle cornmeal on baking sheet pan or pizza pan. Stretch dough out into a 1-inch thick circle and place in pan. Cover with plastic wrap or clean towel and let rise until double in size, approximately 30 minutes. Preheat oven to 425°F. Using your fingertip, make dimples in dough throughout top of bread. Drizzle 1/4 cup olive oil over bread and sprinkle with coarse salt. Bake for 10 minutes at 425°F, then lower oven temperature to 350°F and bake for an additional 12-15 minutes, until golden brown. Cut into wedges and serve hot or at room temperature.

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