Herbed Focaccia

Herbed Focaccia Recipe
Randy Mayor
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.

Yield:

8 servings (serving size: 1 slice)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Preheat oven to 450°.

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.

Note:

Sharon Sanders,

March 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note