I have been holding out on this recipe for a long time. I actually made it a couple of weeks ago to bring to a potluck for my wine class. With all the pumpkin craze and impending traditional Thanksgiving faire, focaccia just didn’t seem to fit in. But now, the temperatures are dropping, it seems like the sun sets at 4:30, Santa Barbara has been hit by a bit of a rainstorm, and all I want to do is stay inside cooking in a warm kitchen. If you are anything like me, this is perfect bread to make your house smell spectacular and eat along a big heart bowl of pasta. And a nice big glass of red wine. That is a definite requirement.
Herb & Cheese Focaccia
for the dough
1 cup warm water
1/3 cup olive oil
2 tsp sugar
1 tsp salt
3 cups bread flour
1 1/2 tsp active dry yeast
for the topping
2 tbsp olive oil
1/4 cup chopped garlic
1 tbsp chopped dried rosemary
2 tsp dried oregano
1/3 cup parmesan cheese, grated
- Put all ingredients in the bread machine and set on the dough cycle (mine takes ~1 hours & 20 minutes).
- When the dough is done remove and roll out into a rectangle on a greased baking sheet.
- Poke the dough with your fingers to give it some texture.
- Cover and let rise for 15-30 minutes.
- While dough is rising, heat olive oil in a pan over medium heat
- Add garlic, rosemary, and oregano. Saute until garlic is slightly browned (it will brown further in the oven) and remove from heat.
- When dough has risen, brush herby olive oil mixture over bread, adding additional olive oil if necessary.
- Top with parmesan cheese and bake for 20 minutes at 400°F.