Ingredients
The following ingredients have 6 Servings
- 5 pieces Strawberries (thinly sliced lengthwise)
- 1 Tbsp Pure Maple Syrup
- 1 packet Active Dry Yeast (Fast Acting)
- 2 Tbsp Sugar
- 1.5 cups warm water
- 3 tsp salt
- 3 Tbsp Rosemary (dried or fresh)
- 2 Tbsp Oregano (dried)
- 1 tsp Thyme (dried)
- 1 Tbsp Parsley (dried)
- 1/4 cup Extra Virgin Olive Oil
- 3 cups All Purpose Flour
Instruction
- Preheat oven to 325 degrees
- In a small bowl, add active dry yeast (fast acting), sugar and warm water.
- Mix with a plastic spoon and set it aside for 15 minutes until starts bubbling
- While waiting for the yeast, sieve the flour in a bowl
- Add salt and half of the dried spices. Mix well
- Make a well in the flour and add the yeast water a little at a time
- Mix the dough completely and then knead it for 10 minutes, until smooth.
- The dough should be a little sticky. Rub oil around the dough ball and place it in glass or ceramic bowl
- Cover the bowl with plastic wrap and set it aside
- As the dough rises, punch it down. I punched it down about 2 times in a span of an hour
- After both punch times, knead the dough again and form a ball and cover again
- In a separate bowl, add the remaining oil and spices. Mix well
- Lightly oil a baking tray and place the dough
- Using your finger tips, stretch the dough into the shape of the tray
- Baste the top of the dough with the oil mixture
- Place the baking tray in the oven
- After you put the tray in the oven, prepare the strawberries
- In a bowl, add strawberries and pure maple syrup, set aside
- After the focaccia has been in the oven for 25 minutes, baste the focaccia one more time
- Line the top of the bread with strawberries
- Bake for about 20 more minutes or until the focaccia passes the knife test
- Remove from the oven and let it cool before serving
