Garlic and Herb Focaccia

Hey there friends, I guess I've been MIA recently.  I'm in a transition between a new job so I've been quite busy with the adjustments but I'm loving it. Any who I've been dreaming about breads since I can never seem to find the perfect bread for our daily packed lunch. So why not make my own right? Yes that is the only logical thing to do!

This is a very simple recipe and you can easily freeze the dough if you want to save some for the next few days. If you don't have a mixer, then you can knead the dough by hand and be the heroic baker that you are. 








Garlic and Herb Focaccia

3 tbsp olive oil
1 tsp garlic
1 tsp rosemary
1 tsp thyme

2 tsp yeast
5 cups bread flour
1 3/4 cup warm water
2 tbsp honey

Procedure:

Saute olive oil, garlic, rosemary and thyme until flavors have infused. Garlic should still be light and not golden. Remove from heat and let it cool.

Add yeast, flour, warm water, honey and 2 1/2 tbsp of the sautéed oil in a mixer with a bread hook attachment and mix till it forms a  smooth dough texture. **leave some oil for the top of the bread before baking.

If you don't have a mixer, knead everything till smooth.

Put the dough in an oiled bowl, cover with towel and place the bowl in the warmest place in your house. Let it rise for an hour to an hour and a half, until it's doubled in size.

Transfer the dough in an oiled rectangle pan, preferably a 12x6 pan. I usually cut the recipe in half and freeze the remaining dough, I use a small 9x4 rectangle pan. Punch holes on top of the dough and glaze it with the remaining sautéed oil. Let it rise for another 20-30 minutes.

Bake the bread for 12-15 minutes at 450F or until it is golden. Serve and enjoy!





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