Rosemary, Thyme and Oregano Focaccia

A few weeks ago, I’ve planted my new herbs, just in time for Spring.  Unlike last time around, I planted them in a rectangular pot (less crowded) and placed them right outside my kitchen window to get some sunlight.  There are thyme, oregano, tarragon and mint in this pot.  I have some rosemary in a separate pot (the only survivor from my last herb planting).  It’s soothing to see the greens while looking outside my kitchen window.  I’ve been using the herbs a lot lately and this Rosemary, Thyme and Oregano Focaccia is one of the creations using my favorite herbs.  

  
I made these Rosemary, Thyme and Oregano Focaccia in my trusty bread machine to save time in kneading.  If you don’t have a bread machine, no worries, I included the instructions without a bread machine for this recipe!  This is a really easy flat bread recipe and you can’t really mess it up.  I used some good quality organic extra virgin olive oil in this bread.  The olive oil adds a lovely fruity flavor to the bread, it also makes the bread fluffy on the inside and crusty on the outside.  The fresh rosemary gives the bread a piney and woodsy scent; the thyme is lemony and refreshing, and the oregano adds a depth of sweetness.  I especially love the golden brown crust on this bread!  Hm…wash it all down with a glass of iced tea and I call it a perfect afternoon pick me up.  This is one way to enjoy this Rosemary, Thyme and Oregano Focaccia.  I’ll show you in a different post on how to dress it up, and make a perfect appetizer, brunch or light supper out of this wonderful Focaccia.  Stay tuned. 



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Rosemary, Thyme and Oregano Focaccia:

Makes 11x17-inch Flat Bread

1 1/4 cups warm milk
2 1/2 teaspoons active dry yeast
3 tablespoon sugar
2 1/2 cups bread flour, plus additional for kneading
2 teaspoons sea salt, for sprinkling
1/2 cup extra-virgin olive oil, divided (plus more for greasing the pan)
2 tablespoons fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1teaspoon fresh oregano, finely chopped

Direction with bread machine

In the bowl of the bread machine, add ingredients in the order of warm milk, sugar, 1 teaspoon sea salt, 1/4 cup olive oil, bread flour and yeast.  Set the bread machine for dough setting according to manufacturer’s menu.  (my bread machine’s dough setting would knead the dough for 30 minutes and let it proof for the first round while keeping the dough warm).

When dough is ready, take it out from the machine and put on a slightly floured surface.  Knead it by hand 1 or 2 times to deflate it.  Give it a sprinkle of flour if the dough is really sticky.

Brush an 11x17-inch jelly roll pan with olive oil.  Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Drizzle the remaining 1/4 cup of olive oil on top of dough and continue to stretch the dough to fit the pan.  As you are doing so, spread your fingers out and make finger holes all the way through the dough.  Sprinkle the top with rosemary, thyme, oregano and remaining sea salt.

Put the dough in a warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Bake 20 to 25 minutes or until the top of the loaf is golden brown. Remove the focaccia from the oven and cool on wiring rack before cutting and serving.

Direction without bread machine.

Combine the warm milk, yeast and sugar in a small bowl. Put the bowl in a warm place until the yeast is bubbling, about 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 teaspoon of sea salt, 1/4 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. 

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times.  Give it a sprinkle of flour if the dough is really sticky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, about 1 hour.

Brush an 11x17-inch jelly roll pan with olive oil.  Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Drizzle the remaining 1/4 cup of olive oil on top of dough and continue to stretch the dough to fit the pan.  As you are doing so, spread your fingers out and make finger holes all the way through the dough.  Sprinkle the top with rosemary, thyme, oregano and remaining sea salt.

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Bake 20 to 25 minutes or until the top of the loaf is golden brown. Remove the focaccia from the oven and cool on wiring rack before cutting and serving.

This Recipe is Linked to:
Garden Variety Wednesday