FOCACCIA HERB BREAD

• 1 cup wheat flour
• 1 1/2 cup, plus, white flour
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp dry yeast
• 1 tsp garlic powder
• 1/4 cup fresh chopped oregano, basil, thyme and rosemary
• 1/4 tsp cracked black pepper
• 1 tbsp vegetable oil
• 1/2 cup warm water
• 1/2 cup milk
• 2 tbsp olive oil
• salt
• 1 tbsp grated parmesan cheese

In a 2 cup glass measuring cup put the 1/2 cup of warm water, sugar and yeast. Let sit until foamy then add vegetable oil and milk. Stir.

In a large bowl mix wheat flour, white flour, salt, garlic powder and fresh herbs. Pour in yeast mixture and stir until dough comes together. Turn dough out onto a floured surface and knead until smooth and elastic adding more white flour if dough is to sticky. Lightly oil a large bowl, place dough in bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place 20-30 minutes.

Preheat oven to 450*. Place dough on a greased baking sheet or silpat and flatten to 1/2 inch thick rectangle. Dimple dough by pressing down lightly with finger tips to make an indention about 2 inches apart over entire surface. Brush top with olive oil. Sprinkle with salt to taste and parmesan cheese. I like to sprinkle additional fresh herbs on top.

Bake for 15 minutes or until golden brown. Serve warm with Garlic Herb Dipping Oil.

GARLIC HERB DIPPING OIL In a small sauce pan heat 3 tbsp of olive oil over med-low heat. Add 4 cloves of chopped garlic and 2-3 tbsp of chopped fresh herbs. I used basil, thyme, and oregano. Once the garlic starts turning light brown add 3 more tbsp of oil, turn off heat and let sit for at least 25 minutes to combine flavors. Serve with warm Focaccia Herb Bread.

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