First assemble the dry ingredients in a quart size Zip-Lock or similar zip-top plastic bag:
- 4 cups white flour
- 3 Tablespoons sugar
- 1-1/2 teaspoons salt
- 2 T. Herbs de Provence mix (see below, or buy it pre-mixed)
Herbs de Provence
- 3 T. oregano leaves, dried
- 3 T. savory leaves, dried (if you can find them)
- 3 T. thyme leaves, dried
- 2 T. lavender fs, dried (if you can find them)
- 1 t. basil leaves, dried
- 1 t. rosemary leaves, dried
- 1 t. sage leaves, dried
Combine all of the herbs and mix well. If you cannot find savory or lavender, don't worry about it. Store in a small zip-top bag. Use in Herbed Focaccia Bread Mix, or on top of meats, or in salad dressings.
Mix the dry ingredients well in the bag. You can do this by sealing it and then turning it over and over. Place the bag in a colorful homemade fabric gift bag. Pull the drawstring tight and tie it loosely. Attach this recipe to the gift:
Herbed Focaccia Bread Mix
Ingredients:
- 1 package Herbed Focaccia Bread Mix
- 1 packet (1/4 ounce) quick rise active dry yeast
- 1-1/2 cups warm water
- 1 egg, lightly beaten
- 3 Tablespoons olive oil (or vegetable oil)
Old-Fashioned Instructions:
In a medium bowl, dissolve the yeast in the warm water. In a large bowl, place the Herbed Focaccia Bread Mix. Add the beaten egg, the water/yeast, and the olive oil to the dry ingredients. Mix with a wooden spoon.
The dough will be somewhat sticky. Flour a flat surface. Turn the bread dough onto the floured surface and knead for about 10 minutes. Place the dough in a large bowl and cover with a light dish towel. Let it rise in a warm place (the top of the refrigerator works quite well).
When the focaccia has risen to double its size, divide it in two. Reshape each ball of dough into a round shape much like a pizza crust. Place in a 9" round cake pan. Brush lightly with additional olive oil. If you have time, let it rise for a short time (but not above the top of the pan).
Bake it in a preheated 350 degree F oven, about 20-25 minutes. Serve with olive oil or butter.
Contributed by Jan K. France.
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