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Herbed Focaccia
Recipe Courtesy North Dakota Wheat Commission

1 1/2 cups warm water (105-115 degrees)
1 package active dry yeast
1 teaspoon sugar
4 - 4 1/2 cups bread flour
2 teaspoons salt
1/4 cup + 2 tablespoons olive oil, divided
2 teaspoons oregano
Optional toppings: fresh or dried herbs such as sage, rosemary and green onions.

Combine water, yeast and sugar in large bowl. Let stand 5
minutes. Add 3 cups flour, salt, oregano and 1/4 cup olive
oil. Mix by hand or with a dough hook until the
dough forms into a rough ball.


Turn dough onto a lightly
floured surface, using additional flour to knead. If using the mixer
with a dough hook, add all but the last 1/2 cup
until certain it is needed. Knead until smooth and elastic, about
5 minutes.

Place the dough in a lightly oiled bowl, turning
once to coat. Cover and let rise 1-1 1/2 hours. Punch
down and divide into two or three portions. Cover and let
rest 5 to 15 minutes.

To shape, flatten to desired thickness in
9 x 13 inch rectangles or 8 to 9 inch rounds.
Place on oiled baking pans; cover and let rise 30 minutes.

the dough vigorously with finger tips. Cover again and let double
in size (30-60 minutes). Brush surface with olive oil and sprinkle

with additional toppings if desired. Bake on the lowest rack of
a preheated 450 degree oven for about 15 minutes, or until
bottom is well browned.

Makes 24 servings.

* Two pounds frozen
bread dough may be used. Brush with oil and top with

Nutritional Information
With 24 pieces, one piece provides 117 calories, 2.5g protein, 18g
carbohydrates, 3.6g fat. 0.8g dietary fiber, 0mg cholesterol, 179mg sodium.