Garlic and Mixed Herbs Focaccia Bread

Sorry for the late post this week. A good friend has just given birth to a beautiful baby boy on Monday and another friend was warded for dengue fever so I actually been to 2 different hospitals this week! Glad both friends are now discharged and resting at home.

I was also busy this week with a big order of cupcakes for a corporate event. Appreciate their support. Here's a picture of the cupcakes I did for them.

Last Sunday evening, I had a sudden craving for homemade Focaccia bread and actually started making the dough at 1120pm. It's crazy! I decided to mix the dough and leave it overnight to proof so that I can have fresh bread the next day. Although I have tried making this recipe several times, this is the first time that I am actually letting it proof overnight. It was a good experiment so I thought I would share it with you this week.

Garlic and Mixed Herbs Foccacia Bread (makes 38cm*25cm*2.5cm bread)
1 2/3 cup warm water (not too warm or it will destroy the yeast)
7g instant yeast
1 tsp sugar
5 cups of plain flour and extra for kneading
1/4 cup olive oil and extra for oiling the baking sheet and top of the dough
3 1/2tsp seasalt
2 tbsp mixed herbs (use fresh herbs if available, other dried ones are fine)
1 tsp minced garlic (more if you like)
2 tbsp grated parmesan cheese (optional)

1) Heat up the olive oil and fry the minced garlic till fragrant. Let it cool.
2) Mix the warm water, yeast and sugar together in a big mixing bowl and let it stand for 5 minutes. The mixture will turn formy.
3) Add flour, minced garlic and olive oil, seasalt to the mixture. Mix with a wooden spoon till the dough starts to pull away from the sides of the bowl.
4) Put some flour on a cutting board. Put the dough on top of the flour and knead for a few mintues.
5) Oil the baking sheet and press the dough evenly on the pzn
6) Cover with oiled cling wrap and let it rise overnight.
7) Pre-heat the oven to 220 deg C
8) Stir the mixed herbs and 3 tbsp of olive oil in a small bowl
9) Make shallow indents all over the dough with your finger
10) Brush the dough with the olive oil and mixed herb mixture
11) Sprinkle the seasalt and parmesan cheese evenly over the dough
12) Bake for 20-25 minutes till golden brown.

You can serve the bread warm with a stew or soup. My friend's 4 year daughter loved the bread and finished several slices for dinner together with a chicken and potatoes stew the same evening.