Even with cold weather, and freezes, I find in the PNW that my hardier herbs are still usable in winter. Rosemary is great, even when it’s frozen. This a great recipe for soup nights.
Herb Focaccia Bread
Ingredients:
- 1 cup warm water (115-120ºF)
- 1 Tbsp granulated sugar
- 1 Tbsp dry yeast
- 1 tsp fine sea salt
- 3 Tbsp extra virgin olive oil
- 3 cups all-purpose flour
- 2 Tbsp finely chopped fresh rosemary
- 2 Tbsp finely chopped fresh sage
- ½ tsp ground black pepper
Topping:
- ¼ cup extra virgin olive oil
- ½ tsp ground black pepper
- 1 Tbsp finely chopped fresh rosemary
- ½ cup grated Parmesan cheese
Directions:
Mix the warm water, sugar and yeast and let the yeast bubble for a couple of minutes. Add the yeast mixture to a stand mixer bowl along with the salt, olive oil, and 1 1/2 cups of the flour, beat on low. Add the rest of the flour and the herbs and pepper and beat on low until just mixed.
Knock the dough off the mixing blade and put in the dough hook, let beat for 5-8 minutes, until smooth and elastic. Divide dough in half and let rest for 5 minutes loosely covered with plastic wrap.
Heat the oven to 400ºF. Prepare two 9-inch glass pie plates by oiling with a little olive oil. Pat each dough half into the prepared plate, easing the dough out to the sides. Let rest for 5 minutes and then dot with fork tines all over. Brush each half with half the olive oil. Mix the black pepper, rosemary and Parmesan and sprinkle half over each pan.
Let rise for 15 minutes, covered loosely with plastic wrap.
Bake for 15 to 20 minutes or until golden brown. Cut in wedges.
Makes 2 9″ rounds.