I love bread, especially when it is home made. I like making traditional breads, and breads with different herbs and flavors. This time I decided to try my hand at frocaccia bread. Frocaccia is an Italian flatbread that is similar to, but not the same as, pizza crust. Frocaccia has many variations depending upon region and personal preference. I decided to make an herbed focaccia with just a bit of cheese. This bread was so fragrant and a wonderful side to pasta. This would also be great smothered in cheese and eaten as soft bread sticks!
Adapted from Group Recipes
1 tbsp active dry yeast
1 cup water (about 115 degrees F)
1 tsp honey
1 ¼ cups whole wheat flour
1 ½ cups all purpose flour
1 tsp salt
1 tbsp dried rosemary
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
¼ tsp black pepper
1 tbsp olive oil
1-2 tbsp freshly grated parmesan cheese
In a small bowl, combine the yeast, water, and honey. Cover with a damp cloth and let proof for 5-7 minutes or until the yeast is foamy.
In a large bowl, combine yeast mixture, flours, salt, garlic powder, rosemary, oregano, thyme, black pepper, and olive oil.
Once the dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic. Spray a bowl with non stick spray. Place the dough in the bowl and turn to coat. Cover the bowl with a damp cloth and place in a warm, draft free place for 1 ½ hours until dough has doubled in size.
Preheat oven to 450 degrees. Punch down dough and place on a greased baking sheet. Roll dough into a ½ inch thick disc. Cover with a damp towel and let rise for 30 minutes.
Once the dough has risen, use your finger or the handle of a wooden spoon to make indentations about 2 inches apart in the dough. Lightly brush the dough with olive oil and sprinkle with parmesan cheese.
Bake for 10-15 minutes or until golden brown. Serve warm.