Parsley, Sage, Rosemary and Thyme…a true love of mine.
Simon and Garfunkel had it right with these herbs. I have no idea why they used this in a song (read here for the symbolism of Parsley, Sage, Rosemary and Thyme) but these are my favorite combinations of herbs. In fact, I use to work for a catering company in Kansas City while in culinary school and the chefs there use to make a beef tenderloin or prime rib and they would tie parsley, sage, rosemary and thyme to the meat. So, years later if I want to remember what herbs they used all I have to do is think of Simon and Garfunkel’s song.
I have made focaccia bread for years; mostly for catering jobs I use to do years ago. I loved it because I could make in advance, cut, freeze and then take it out and use to make sandwiches. I’ve made a fougasse a few years ago and think it is similar to focaccia. Maybe it is just the shape that makes fougasse what it is — leaf shaped bread.
Making bread takes patience; it can’t be made as quickly as cornbread or biscuits but the results are well worth the time you have spent. I’ve tried some gluten-free breads (and I’m glad I don’t have to eat GF) because I have not had good results except for the Brazilian Cheese Bread, Pao De Queijo and it’s great.
Hope you will try this bread. One of the fun parts of making it is when you dimple the top with your fingers and then drizzle on the olive oil and the herbs.
BLAST FROM THE PAST: This Double Quick Dinner Rolls still remains one of my favorite yeast breads — Thanks Judy Fox for this recipe you gave me back in the 70s.
Parsley, Sage, Rosemary, and Thyme Focaccia
Ingredients
- 1/2 c. lukewarm water
- 2 pkg. dry yeast
- 3 c. bread flour
- 1 c. warm milk
- fresh parsley sage, rosemary and thyme leaves
Instructions
- To prepare the dough: Dissolve yeast in warm water and let proof 5 minutes. Put 1 cup flour in a bowl and slowly incorporate the yeast mixture. Beat well, cover with plastic wrap and set in a warm place for 1 hour. When dough has risen, stir in remaining 2 cups flour then slowly incorporate the warm milk. Beat well, then cover again and let rise in a warm place for 45 minutes.
- Preheat oven to 400.
- Cut a piece of parchment to fit rimmed baking sheet. Put the parchment on the counter top and pour the dough on the sheet in a long loaf.
- You may need a little flour for this part. Use a rolling pin and roll one of the sides out very thin. Lay the parsley, sage, rosemary and thyme leaves on top of the dough and putt the flap over the herbs to cover. Slide the parchment with the focaccia onto the cookie sheet and bake until well browned for 35 minutes. Remove from pan; cool at least 10 minutes before cutting.
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