This week Daniel used fresh basil from the garden to make this amazing foccaccia. Everyone had thirds and wished there was more.
Mix together and let sit for 30 minutes while the yeast activates:
2 1/4 t yeast
1 T sugar
1 C warm water
In a separate bowl mix:
a slosh of olive oil
1 t salt
chopped up fresh basil
4 C flour
Add the yeast mixture and enough water to make dough. Knead for about 10 minutes.
Cover and let rise for 4 hours.
Punch down, then cover and let it rise again for 30 minutes. While you are letting the dough rise for the second time, mix:
more chopped fresh basil
chopped fresh rosemary
(amounts can be variable)
Divide the dough between 2 greased 9X13 pans and sprinkle with the herb/salt/cheese mix you made during the second rise.
Bake at 375 degrees for 30 minutes.
Optional: mix together olive oil, basil and rosemary for a lovely dipping sauce.