Herb & Cheese Focaccia Bread


Serving 10 people


226 min



Ingredients

  • active yeast 1 packet active dry yeast (2¼ teaspoons)
  • flour 5 cups all-purpose flour
  • herbs ¾ cups Gourmet Garden Italian Herbs, Basil, and Oregano
  • kosher salt ½ teaspoon Kosher salt
  • salt 1¾ teaspoons salt
  • shredded cheddar cheese 1 cup shredded cheddar cheese
  • sugar 1½ teaspoons sugar
  • vegetable oil 5 tablespoons vegetable oil
  • water 1½ cup warm water (no hotter than 110 degrees F)
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How to make it

  1. Attach the dough hook to your stand mixer. In the stand mixer bowl, combine warm water, sugar, and yeast. Give a quick stir with a spoon, and then allow to sit until foamy, about 5 minutes.
  2. Add the flour, ½ cup herbs, 3 tablespoons oil, cheese, and salt to the yeast mixture.
  3. Mix on low speed for 5 to 10 minutes until well combined. The dough will pull away from the sides of the bowl.
  4. Transfer the dough to a lightly floured work surface, and knead for about 5 minutes. (Emeril said to knead for 10 minutes and I couldn't do it, but my bread came out fine.)Form the dough into a ball and transfer to a lightly oiled bowl.
  5. Roll the dough around a little so it's coated in the oil too. Cover the bowl with plastic wrap and leave in a warm place for 1 hour to let the dough double in size. Punch down the dough and recover; allow dough to sit for an additional hour, to double in size.Line a baking sheet with a Sil-Pat. (Emeril uses parchment paper lining dusted with cornmeal.)
  6. Place the dough on a lightly floured work surface and knead it several times to form a ball. Dust a rolling pin with flour and roll the dough out to a 12" x 16" (or so) rectangle.
  7. Transfer the dough to the prepared baking sheet, and set aside. Allow dough to rise one last time for 1 hour.Preheat oven to 450 degrees F.In a small bowl, combine remaining herbs with 2 tablespoons vegetable oil. Using your fingertips, dimple the top of the dough with indentations about ½" deep.
  8. Brush the dough with the herb/oil mixture, save a little for after baking. Sprinkle dough with Kosher salt.
  9. Bake for 10 minutes. Rotate the baking sheet back to front.
  10. Bake for an additional 6 minutes, or until golden. Reomove bread from oven, brush with remaining herb/oil.
  11. Serve hot or at room temperature.