Mulberry Creek Herb Farm

serves 8

• 1 pkg. yeast
• 2 tsp. garlic, minced
• 1 tsp. sugar
• 2 tsp. salt
• 1-1/2 c. warm water
• 1/2 tsp. pepper, fresh ground
• 4 c. unbleached flour
• 2 T. fresh rosemary, finely chopped
• 2 T. extra virgin olive oil
• 6 T. fresh sage, finely chopped (OR LESS)

In a large mixing bowl or heavy duty mixer, combine the yeast, sugar, water and 1/2 c. of the flour. Mix well. Let the yeast “proof” (let sit) for 5 minutes. Add the olive oil, garlic, salt, pepper, herbs and remaining 3-1/2 c. flour. Work ingredients together until dough is smooth & firm. Cover dough. Let rise in a warm place, until doubled, about 1-1/2 hrs.

Punch the dough down, knead it a few times into a smooth ball and then stretch it out on a very well oiled, large baking sheet. Drizzle a generous amount of the olive oil over the dough. Work the dough with the tips of your fingers to make dimples all over the surface. Cover the baking sheet loosely with plastic wrap and allow the dough to rise again until it has doubled in size or about 45 minutes.

Preheat the oven to 400 degrees. Sprinkle with salt and pepper. Bake for 5 minutes and then lower the oven temperature to 350 degrees and bake an additional 30 minutes. Dip ripped pieces of focaccia in olive oil infused with “Italian herbs” (like dried oregano, chile peppers, onion & garlic granules, basil, marjoram, savory and thyme)