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Herbed Focaccia

From Farm Where Life is Good

<p>Somewhat straight forward, a little tedious, but can&#8217;t be beat for a delicious side to any pasta or risotto meal.</p>
Source: Unknown (Entered by Lara Rasmussen Anderson)
Serves: 2x 10in loaves

1 package active dry yeast (1 Tbsp)
1 1/2 cup warm water
3 1/2 cup all-purpose flour
2 Tbsp olive oil, plus extra for brushing loaves
2 tsp sea salt
1 Tbsp chopped oregano leaves
1 Tbsp chopped thyme leaves
1 Tbsp chopped chives
cornmeal for dusting baking sheet
course sea salt for sprinkling

Step by Step Instructions
  1. In a large mixing bowl, stir together the yeast, 1/2 cup of the warm water, and 1 cup of the flour. Sprinkle the remaining flour on top of the mixture and do not stir. Allow the yeast mixture to rise until it rises up through the flour, 30 to 60 minutes.
  2. Add the remaining warm water, olive oil, salt, and the herbs, stirring to combine. Turn out onto a floured work surface and knead 5 minutes, until smooth and elastic. It should be very soft and a little bit sticky. Shape into a ball and place in an oiled bowl, coating the dough well with additional olive oil. Allow to rise until double in volume.
  3. Punch the dough down and divide into two equal pieces. Shape into balls and place on heavily floured surface at least 6 inches apart. Brush the tops with olive oil and allow to rise until doubled in volume.
  4. Stretch and shape each ball into a 10-inch disk and place on a heavy baking sheet that has been dusted with cornmeal. Prick the dough all over with a fork. Sprinkle with course sea salt. Bake in a preheated 450F oven for about 20 minutes, until golden brown. Cool on a wire rack.