Ingredients
- For the herb oil:
- 2 teaspoons dried basil
- 5 tablespoons extra virgin olive oil
- 1/2 teaspoon sweet paprika
- For the dough:
- 4 cups whole wheat flour
- 2 cups water
- 3 tablespoons olive oil
- 1 teaspoon sugar
- 1 packet dry active yeast
- 1-1/2 teaspoons salt
Preparation
Step 1
Add the herb oil ingredients together in a small bowl and let steep for at least 30 minutes.
Warm the 2 cups of water in a bowl and dissolve the sugar in the water. Add the yeast and stir. Allow to sit for 10 to 12 minutes or until the mixture becomes frothy.
In a stand mixer bowl fitted with a dough hook, add the flour, salt and oil. Mix at low speed and slowly add the yeast mixture. Mix until dough is smooth, elastic and slightly sticky. Place the dough in a large, greased bowl, cover with a towel and let rise for 2 hours or until dough has doubled in size.
When the dough has risen, remove from bowl and flatten on a floured work surface. Divide into two equal parts to make two large loaves of focaccia. Grease two pans with olive oil and place dough directly onto pans. Flatten each loaf lightly and pour on 1/2 of the herb oil, reserving the remaining half. With your fingers, indent the dough, keeping the bread approx. 1/2 inch thick. Cover with a towel and let the loaves leaven for 30 minutes.
Preheat the oven to 375F degrees.
Pour the remaining herb oil over the loaves, dimple lightly and sprinkle with salt. Bake for 20 to 30 minutes or until golden brown.