Olive the Best Tuscan Herb olive oil smells and tastes like focaccia but if you have our Whole Herb Fused Rosemary that will beautifully as well.
This focaccia is the quintessential Italian flavour we all look for when wanting a good bread for dipping and serving with a hearty Italian meal.
If making the dough in your bread machine, follow its instructions for the order of adding ingredients.
In the bowl of a stand mixer combine the water sugar and yeast.
Allow the yeast to bloom for about 5 minutes.
Add 1/3 cup of Tuscan Herb Infused or Rosemary fused Olive Oil, mashed potatoes and sea salt. Mix to combine.
With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky.
Reserve any leftover flour for rolling the dough out.
Cover the bowl and allow the dough to rise in a warm place for one hour.
On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations.
Cover and allow the dough to rise for another hour in a warm place.
Preheat the oven to 375 degrees.
Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with 1/3 cup of Oregano Fused Olive Oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.
Bake for approximately 35-40 minutes until golden brown.
While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.
Ingredients
Directions
If making the dough in your bread machine, follow its instructions for the order of adding ingredients.
In the bowl of a stand mixer combine the water sugar and yeast.
Allow the yeast to bloom for about 5 minutes.
Add 1/3 cup of Tuscan Herb Infused or Rosemary fused Olive Oil, mashed potatoes and sea salt. Mix to combine.
With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky.
Reserve any leftover flour for rolling the dough out.
Cover the bowl and allow the dough to rise in a warm place for one hour.
On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations.
Cover and allow the dough to rise for another hour in a warm place.
Preheat the oven to 375 degrees.
Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with 1/3 cup of Oregano Fused Olive Oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.
Bake for approximately 35-40 minutes until golden brown.
While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.
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