Herbed Garlic Focaccia Bread
1/2 cup warm 2% milk (70° to 80°)
2 tablespoons warm water (70° to 80°)
1 teaspoon active dry yeast
1 2/3 cup bread flour
1/2 teaspoon coarse kosher salt
1 tablespoon granulated sugar
2 tablespoons butter, softened
1 egg
2 teaspoons minced fresh rosemary, sage and thyme, plus extra for sprinkling on top
2 garlic cloves, minced
2 teaspoons olive oil
Cracked black pepper
Combine the milk, water and yeast in a mixing bowl – let stand for 5 minutes until foamy.
In a separate bowl, combine the flour, salt and sugar Add the flour mixture, butter, egg, herbs and garlic to the mixing bowl. Knead with the dough hook for approximately 5 minutes, until the dough is soft and elastic (it will be sticking to the bottom of the bowl and will not form a tight dough ball).
Line a baking sheet with parchment paper and sprinkle lightly with flour. Turn the dough out onto the baking sheet and shape into an 8-inch circle. Cover with a towel and let rise in a warm place until doubled, about 30-40 minutes.
Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Brush with oil, then sprinkle with additional chopped herbs and cracked black pepper.
Bake at 400° for 12-15 minutes or until golden brown. Cut or tear into 6 wedges.
Yields 6 servings.
Adapted from Taste of Home