Focaccia Bread

foccaccia bread
Foccaccia bread with thyme and purple onions

Focaccia Breads

2 T. (2 pkg.) active dry yeast
2 cups lukewarm water
1/4 cup olive oil
4 cups flour (bread flour recommended)
2 t. salt
4 T. chopped fresh chives
2 T. chopped fresh thyme
1 T. finely chopped fresh rosemary

Olive oil for brushing
Coarse salt, extra herbs and toppings

Toppings:
coarse salt and fresh rosemary
black olives, pine nuts, and parmesan
roasted garlic
thinly sliced red onion, fresh thyme

Blend ingredients together in a large mixing bowl. Knead until smooth. Dough will be soft. Cover and let rise 1-2 hours. Punch down; divide into four portions. Oil four nine-inch cake pans (or two round pizza stones). Stretch and shape the dough to fit evenly into the pans. Let rise about 45 minutes. Use fingertips to dimple dough. Sprinkle with desired toppings. Let rise 20 more minutes. Bake in preheated 425° oven 15-18 minutes until golden brown. Brush with olive oil.

foccaccia bread with thyme and onions

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