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Mediterranean Fresh Herbed Focaccia
Prep Time: 25 minutes · Total Time: 1 hour 50 minutes · serves: 8
- Ingredients:
- 1 pkg. (1/4 oz.) rapid rise yeast
- 2 tsp. sugar
- 1/4 cup packed fresh oregano leaves, divided
- 1/4 cup packed fresh mint leaves, divided
- 1/4 cup packed fresh parsley leaves, divided
- 3 cups all-purpose flour, divided
- 1 1/2 tsp. kosher salt, divided
- 1/3 cup extra virgin olive oil, divided
- 1/2 cup gourmet mixed olives, pitted and sliced
(or use black olives)
- 2 oz. Ile de France® Chèvre en Salade
crumbled goat cheese
(1/2 cup)
Directions:
- In a small bowl, combine 1 cup warm water (see tip), yeast and sugar. Set aside until yeast starts to foam, about 5 minutes. Meanwhile, in a food processor, mince the herbs and set aside.
- In a stand mixer fitted with the paddle attachment, combine 2 cups flour, 1/3 cup herbs and 1 tsp. salt. (Reserve remaining quantities of these ingredients until the last step.) With machine running on low, add yeast mixture and 1/4 cup oil, and beat until mixed. Add remaining flour and mix just until flour is incorporated. Replace paddle attachment with dough hook, scraping paddle to remove all dough. Process on medium high for 10 minutes, occasionally scraping dough from the side of the bowl.
- Drizzle 1 tsp. oil over the surface of the dough. Rub to coat completely. Cover and let rest 30 minutes in a warm location.
- Lightly spray 2 sheet pans with cooking oil spray. Cut dough into four even sized pieces. Place dough in the pans and spread by hand to make four 9"x5" rectangles. Brush surfaces with 1 tsp. of oil, cover and let rest 20 minutes in a warm location. Preheat oven to 425°F.
- Brush dough again with remaining oil. Using fingers or the end of a wooden spoon, make indentations over the entire surface of the dough. Sprinkle with remaining 1/2 tsp. salt. Bake for 12 minutes. Sprinkle with olives, remaining herbs and Chèvre. Bake for 3-5 more minutes or until golden brown, slice each piece into fourths and serve warm. Refrigerate leftovers.
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