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One of my favorite focaccia recipes
This is the basic foaccia recipe I'd been looking for all this time (thanks, Cat!). I found in an issue of Herb Companion, probably 15 years ago, dressed up with herbs and cheese. As written, it makes a chewier bread than most of what I've bought as focaccia around here, but I rather liked it that way. If you use liquids other than water (which is traditional), it'll be a softer, finer textured bread.
2 c liquid
packet of yeast
1/4 c oil
5 c bread flour
1 T salt
1 T sugar to start yeast
Do all the things you're supposed to do to these ingredients to turn them into bread. Add others as you feel the urge. Herbs are good. Herb flowers are better. Cheeses are lovely.
Be warned, however that a bunch of fresh garlic chives (or even regular chives), however tasty-sounding, will kill your yeast and you will make a brick. Same goes for the chopped garlic in oil. Garlic powder, or roasted garlic, will give much of the flavor without anti-microbial punch. That goes for any bread recipe, by the way.
Bake at 400 until done.
2 c liquid
packet of yeast
1/4 c oil
5 c bread flour
1 T salt
1 T sugar to start yeast
Do all the things you're supposed to do to these ingredients to turn them into bread. Add others as you feel the urge. Herbs are good. Herb flowers are better. Cheeses are lovely.
Be warned, however that a bunch of fresh garlic chives (or even regular chives), however tasty-sounding, will kill your yeast and you will make a brick. Same goes for the chopped garlic in oil. Garlic powder, or roasted garlic, will give much of the flavor without anti-microbial punch. That goes for any bread recipe, by the way.
Bake at 400 until done.