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Herbed Focaccia

Randy Mayor
Yield 8 servings (serving size: 1 slice)
The coarse texture of kosher salt provides a wonderful crunch and salty burst on this focaccia, reminiscent of a big, soft pretzel. Kosher salt comes in a large box found next to the salt and spices in your supermarket. It takes a bit of work to knead in the herbs, but be persistent so they are well-distributed.

Ingredients

  • All-purpose Pizza Dough
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 209
  • caloriesfromfat 11 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 5.7 g
  • carbohydrate 40.2 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 2.9 mg
  • sodium 295 mg
  • calcium 16 mg

How to Make It

  1. Roll prepared dough into a 12 x 8-inch rectangle on a floured surface. Sprinkle the parsley, sage, rosemary, and thyme over the dough. Fold the dough into thirds. Knead lightly 1 minute or until the herbs are blended into the dough. Cover and let stand for 10 minutes. Roll dough into a 14 x 12-inch rectangle. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise in a warm place 35 minutes or until doubled in size.

  2. Preheat oven to 450°.

  3. Uncover the dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Gently brush the dough with olive oil. Sprinkle with kosher salt. Bake dough at 450° for 15 minutes or until browned.