Directions: one line for each direction. When saved the lines will be numbered.
In a large bowl, stir together the water, yeast and honey. Add 1 cup of the flour. Beat well with a wire whisk until smooth and creamy. Let rest at room temperature for 5 minutes.
Add 2 tablespoons of the oil, rosemary, sage, salt and a second cup of the flour. Whisk hard for 3 minutes or until smooth. Add the remaining 1/2 to 1 cup flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes. Coat a baking sheet with nonstick spray. Place the dough on the baking sheet and shape into a 9-inch round that's 1-inch thick. Brush with the remaining 1 tablespoon oil.
Bake at 400 degrees for 20 to 25 minutes, or until golden brown.
This recipe yields 1 (9-inch) loaf; 8 wedges.
Comments: Focaccia is the flat bread of Italy, traditionally made on bread-baking day as a treat for the children. Before being baked in the hot oven, the dough is often deeply fingerprinted to hold herbs, olive oil and any number of other ingredients. Focaccia is served in place of bread or as a one-dish meal (depending on how it is topped). It is served warm or at room temperature but never sizzling hot like pizza.
Nutritional Information Per Serving: Calories: 129; Fat: 3.7 grams (26% of calories); Cholesterol: 0 milligrams; Sodium: 402 milligrams; Fiber (grams) 1.5.
Notes: Weight Watcher points calculated at 3
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Prevention's Recipe Archive at http://www.prevention.com/cooking
