Easy Bread Recipe | Mixed Herbs and Garlic Focaccia

Mixed Herbs and Garlic focaccia

I did manage to bake a bread again. Thanks to My Jhola, which you already know I love. Saee is one of the few people I know who regularly bake their bread, so if she posts an easy focaccia recipe, then it really had to be good. Her recipe, uses the food processor. I prefer kneading any dough by hand so I did just that. Also the herbs used are different, I used what I had at hand. We enjoyed this garlicky herby focaccia with a sexy spiced hot mexican corn soup (recipe coming soon). Here’s my adaptation of the recipe.

You will need:

3 and 3/4 cup all-purpose flour
2 tsp. salt
2 tsp. sugar
5 tsp active dried yeast
3 tbsp. olive oil + 1 tbsp extra virgin olive oil for brushing
6 cloves of garlic, finely chopped
8-10 twigs of thyme, leaves removed and finely chopped with the garlic
2 twigs of rosemary, leaves removed
About 1 1/4 cup of lukewarm water

Method:
– In a cup take the sugar and yeast and top it with lukewarm water, cover and keep aside to froth.
– Mix the flour, salt by hand and then add the yeast mixture to it and slowly knead a dough. Add some more water if required, the dough should be a bit loose and sticky soft.
– Now add the olive oil and knead again.
– Cover with a cling film and leave it to rise for an hour.
– Now, punch and knock back the dough and add the garlic and thyme to it and mix well.
– In a greased tray, spread the dough out into a roundish/squarish shape. Make thumb indentations on the surface of the dough and stick in rosemary leaves. Leave it to rise, covered for about 20 mins.
– Spray a little water over the surface of the dough just before putting it in the oven to bake.
– In a preheated oven bake the bread at 200 degrees for 20-30 minutes till the top becomes golden.
– Remove from the oven, brush with extra virgin olive oil (regular will also do) and serve hot.

focaccia and mexican corn soup