Several years ago we took the family to Disney World on vacation. One of the best counter service sandwiches we had during the trip was served on Focaccia bread. The herbs give it a great flavor and aroma. We love to use it for either Chicken or Turkey sandwiches. This recipe also makes great breadsticks!
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| Recipes |
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| Servings |
8 |
16 |
24 |
32 |
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48 |
| Ingredients | ||||||
| Warm water |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Sugar |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Active dry yeast |
2-1/2 t. |
1 T. + 2 t. |
2 T. + 1-1/2 t. |
3 T. + 1 t. |
4 T. + 1/2 t. |
5 T. |
| Salt |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
| Flour, divided |
5 C. |
10 C. |
15 C. |
20 C. |
25 C. |
30 C. |
| Oil, divided |
6 T. |
3/4 C. |
1 C. + 2 T. |
1-1/2 C. |
1-3/4 C. + 2 T. |
2-1/4 C. |
| Minced garlic |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Chopped fresh rosemary |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Ground thyme |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Coarse salt (optional) |
Assembly Directions:
Pour water into a large mixing bowl. Stir in sugar. Sprinkle yeast over the water and allow it to dissolve. Add the salt, 3 C. of the flour and 2 T. of the oil per recipe to the yeast mixture. Beat with a wooden spoon until well combined. Add the remaining flour 1/2 C. at a time beating well after each addition. Turn dough onto a well-floured surface and knead for 8 to 10 minutes.
Pour 1 T. of the oil into the bottom of a mixing bowl. Roll dough in oil. Set dough in a warm spot until it has doubled in size. This will take about 1 hour.
Preheat over to 400 degrees. Punch the dough down and turn it onto a floured surface. Knead for 1 minute. Divide dough in half. Lightly oil a jelly roll pan and shape each half of the dough into a rectangle. Place dough on oiled pan. Stretch to edge of pan. Leave about 1 inch of space between the rectangles. Dough should be about 1/2 inch thick.
Brush dough with remaining oil. Evenly distribute garlic (1 t. per loaf), rosemary (1-1/2 t. per loaf) and thyme (1/2 t. per loaf) between loaves. Set dough aside and allow to rise for 15 minutes. Bake on center oven rack for about 25 minutes or until tops are golden brown.
Freezing Directions:
Allow to cool. Cut each loaf into quarters and place in a gallon freezer bag or freezer container. Seal, label and freeze.
Serving Directions:
Thaw in refrigerator or at room temperature. Slice the pieces horizontally.
Nutritional Info:
Per Serving: 382 Calories; 11g Fat (26.3% calories from fat); 9g Protein; 61g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 404mg Sodium.
Exchanges: 4 Grain (Starch); 2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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