Bread & Herb Oil Recipe
focaccia + parmesan + herb oil + roasted garlic puree + sundried tomato
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Ingredients
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Focaccia
Herb Oil
Roasted Garlic Puree
Sundried Tomatoes
Parmesan Cheese
Method
Focaccia
- 1
Prepare the Dough
In a large bowl, mix the warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
- 2
Mix Ingredients
Add the all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a dough begins to form.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
Shape the Focaccia
Once risen, punch down the dough and spread it onto a greased baking sheet. Use your fingers to create dimples all over the surface.
- 6
Add Rosemary
Sprinkle the chopped rosemary over the surface of the dough, then drizzle with olive oil. Let it rise for an additional 20 minutes.
- 7
Bake
Preheat the oven to 400°F (200°C). Bake the focaccia for 20-25 minutes, or until golden brown.
Herb Oil
- 8
Blend Ingredients
In a blender, combine the extra virgin olive oil, basil leaves, parsley, minced garlic, red pepper flakes, and salt. Blend until smooth.
- 9
Store
Transfer the herb oil to a jar and let it sit for at least 30 minutes to allow the flavors to meld.
Roasted Garlic Puree
- 10
- 11
Sundried Tomatoes
- 12
Prepare Sundried Tomatoes
If using dry sundried tomatoes, soak them in warm water for about 30 minutes to soften them. If they are packed in oil, simply chop and set aside.
Assembly
- 13
Assemble the Dish
Once the focaccia is baked, let it cool slightly. Cut into squares and serve topped with roasted garlic puree, chopped sundried tomatoes, and a generous drizzle of herb oil. Finish with grated Parmesan cheese.
