Goodness its been a little while! Sorry I’ve been MIA! Last weekend was super busy with my bf gone training all weekend, then this week I went back to work, (it was really sad, I cried before I even left the driveway, I had never left my little man before! But its a good thing, I’m glad to be working again!) and my computer contracted a virus that had completely taken over the entire thing. My bf had to dump the entire hard drive, and I had to start from scratch. boo. But it’s up and going again, and my posts will go back to being more regular! So onto the most delicious bread I have ever had! I looooove super seasoned foods, with all sorts of flavors exploding in my mouth, where can I go wrong? So this bread is absolutely delish, and even better if you dip it in the Magic Dipping Oil! Confession: Before this bread I had never worked with yeast before, to tell you the truth I was slightly afraid of it, whenever I came across a recipe that called for yeast, I would pass it by. However, I am SO GLAD I finally faced my fears, because there is seriously nothing better than fresh, hot out of the oven homemade bread! YUMMO!
I have made this twice in the last week. One night I knew we would be eating a late dinner, and had been craving some bread to dip, so I started throwing this together, when I pulled it out and we started eating it, (and finished all in one night! :-O) I knew I had to make it again! So when my bf’s dad came down to visit this week, I made this bread for us while the pot roast was cooking up! Once again, the bread was finished that night, his dad kept going on and on about it, it is SO good!
We’re heading out today to my parents to carve some pumpkins, and I plan on making some Cinnamon bun cupcakes, So without further ado, I give you the yummiest Foccacia Bread you will ever try! 🙂 Happy Saturday!
Herbed Foccacia Bread
- 1 (1/4 oz) packet of active dry yeast
- 1 Cup warm water
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon white sugar
- 1 1/2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon basil
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 Tbsp Olive Oil
- 1-2 sprigs fresh rosemary
- 1 sprig fresh thyme
- 1/2 cup freshly shredded Pecorino Romano Cheese
- Mix together the yeast and warm water until dissolved. Let it sit until you start to see bubbles beginning to form.
- In your stand mixer, using the paddle attachment, mix together the flour, salt, sugar, garlic powder, oregano, Italian seasoning, basil, dried rosemary, and black pepper.
- Add yeast mix as well as the olive oil and mix until just combined. Switch to the dough hook and allow the mixer to knead dough together. (If needed, add water 1 Tablespoon at a time, until dough reaches desired consistency.)
- Oil up a large bowl, put in the ball of dough, and cover with a towel. Allow the dough to rise for about 45 minutes.
- Wile dough is rising, mince up your fresh rosemary and thyme. Shred your cheese. Set it all aside.
- Pre-heat oven to 425 degrees. Drizzle about a tablespoon of olive oil on a baking sheet, and punch risen dough onto it.
- Knead dough out, and spread until it’s about a 1/2 inch thick and in the shape of a rectangle. (This will take a few minutes, because the dough will keep trying to shrink back up, be patient, its worth it!)
- Now evenly sprinkle on your freshly minced rosemary and thyme as well as the shredded cheese.
- Pop in the oven for about 12-14 minutes until golden brown. Cut and Serve!
Its even more delicious when dipped in the magic dipping oil!!