No one can resist a warm, herb topped focaccia. My favourite way to serve it is with some good quality olive oil for dipping. This bread is my daughter’s favourite to eat and make. She loves to kneed the dough and is always amazed when it rises and doubles in size. She prefers it without the salt and herb topping, so I usually leave it off for her. On the other hand, if I am entertaining, I will be sure to top it generously. This is one of the easiest and most delicious bread recipes that you will make over and over again.
- 1/2 cup whole wheat flour
- 1 cup all purpose flour
- 1 tbsp quick-rising yeast
- 2 tsp Herb de Provence
- 1 tsp salt
- 1 cup hot water
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tbsp olive oil for brushing
Topping if desired:
- 1 tsp Herb de Provence
- sea salt and pepper to taste
- In a large bowl, mix together both flours, yeast, Herb de Provence and salt
- In a separate bowl, whisk together hot water, olive oil and sugar.
- Pour wet ingredients into dry ingredients and mix until dough just starts to come together.
- Turn dough out onto lightly floured surface and kneed until smooth, 8-10 minutes.
- Lightly coat a clean bowl with olive oil and place the ball of dough inside. Roll the dough around to completely coat it in oil and cover with plastic wrap and let sit in a warm place for an hour.
- Turn dough out onto a lightly floured surface and stretch and shape dough into a large oval about 1 inch thick.
- Transfer dough to a lined nonstick baking sheet and press the back of a spoon into the dough to create dimples. Cover with plastic wrap and let dough rest for 20-30 minutes.
- Turn the oven on to 400F.
- Brush the dough with 1 tbsp of olive oil. If using toppings, sprinkle with desired amount of salt, pepper and Herb de Provence.
- Bake for about 20 minutes or until bread is golden brown.
- Let cool slightly before slicing.