Herbed Focaccia Bread

Featured Pantry Items: Flour, yeast, olive oil, fresh grown herbs

I am never buying Focaccia from the store again. I don't need to. This recipe was so easy, so delicious and so adaptable. I am actually in danger of going on a focaccia bread making binge. This herbed version used a handful of herbs I gathered from my yard this morning and by 10:30 this morning I had Focaccia ready and made for tonight's other food storage friendly meal, spaghetti and meatballs. I slightly adapted a recipe from the Lion House International Recipes book. Tomorrow, after I have some article writing finished, I am going to try a raisin, cinnamon, pecan version. That is what is wonderful about this recipe. You can easily change your mix-ins and toppings. Sometime soon I am going to try a sundried tomato version. The possiblities are endless.

Herbed Focaccia

2 1/2 cups flour divided (I substituted 3/4 cup whole wheat flour for some of the white flour)

1 package or 2 1/4 tsp active dry yeast

2 1/2 tsp dried oregano

1/2 tsp salt

1 Cup very warm water

2 Tb Olive oil

1 egg beaten

1/4 Cup olive oil

1 to 2 Tb fresh chopped herbs. (I used basil and rosemary)

1/4 freshly grated parmesan cheese

Combine 1 1/2 cups flour with yeast, oregano and salt in a large bowl. Stir in warm water and 2 Tb oil. Add beaten egg. Stir in enough remaining flour to make a stiff batter. This is where I substituted wheat for some of the white flour. Cover and let rest 10 minutes. Brush a 13x9 baking dish with olive oil. Slightly oil your hands and spread batter into pan. Drizzle with 1/4 Cup olive oil and top with herbs and cheese. Cover loosely with plastic wrap and let rise until almost doubled in size (30 to 45 minutes). Bake at 400 degrees for 25 minutes or until golden brown.

Let cool in pan on wire rack or serve warm. Cut into squares.