Focaccia Bread
Maryfran
This is a four-star recipe for the best Italian focaccia bread you’ll ever eat. I found it in the mid-90s in the marvelous “Fields of Greens” cookbook by Annie Somerville.
ingredients
- 4 1/2 tsp. yeast (2 packages)
- 2 cups warm water at 110 degrees (to proof the yeast)
- 1 T. sugar
- 1/2 cup extra-virgin olive oil
- 5 1/2 cups white flour
- 2 tsp. salt
- 2 T. chopped fresh rosemary and 3 T. chopped fresh sage (or mixture of favorite fresh or dried herbs)
- Oil for brushing the focaccia
- Coarse sea salt (or kosher salt)
See full recipe
notes
If the yeast doesn't foam after 10 minutes, you should start over. The water might have been too hot.
Source: Maryfran
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