Herb and Garlic Focaccia

This italian focaccia is great for dipping into olive oil and balsamic vinegar. Could be served as an appetizer, or with soup or salad

Ingredients

Milk 1 1/3 cups (325 ml)

Granulated sugar 1 tsp (5 ml)

Active dry yeast 2 1/4 tsp (11 ml)

All- purpose flour 1 1/4 cups (300 ml)

Salt 2 tsp (10 ml)

Olive oil 2 tbsp (30 ml)

All-purpose flour approx 2 cups (500 ml)

Herb and garlic topping

Olive oil 1/4 cup (60 ml)

Garlic cloves thinly sliced 2

Chopped fresh basil 1/4 cup (60 ml)

Chopped fresh rosemary leaves 1 tsp (5 ml)

Yellow cornmeal 1 tbsp (30 ml)

Coarse sea salt 1/2 tsp (2 ml 0

First combine sugar and milk in a small saucepan. Heat and stir over medium heat until warm and sugar has dissolved. Remove and pour into a small bowl and let stand for 5 minutes. After 5 min. sprinkle yeast over top let stand for another 10 minutes (for yeast to prove itself). This is how it looks.

Combine the first amount of flour and salt in an large bowl and make a well in the centre. Add the yeast mixture and first amount of olive oil.
Mix until a smooth dough forms.
Work in enough of the second amount of flour until dough pulls away from the sides of the bowl and is slightly sticky.
Turn onto lightly floured surface and knead for 5 minutes adding flour to prevent from sticking.

The dough should be smooth and elastic. Place into a greased extra large bowl turning once (to greased top) cover with plastic foil and tea towel and leave in a warm place to rise for 2 hours or until tripled in bulk.
In the meantime let's prepare the topping. Heat the olive oil in a small saucepan and add garlic cook on the lowest heat for 2-3 minutes you can smell the fragrance of garlic. Removed from heat and stir in herbs. Let stand for at least 30 minutes( the more time the better ) for the aromas to have time to combine.
Prepare the baking sheet. Sprinkle cornmeal on the greased baking sheet or jelly roll pan.
This is how the dough looks after 2 hours. Punch down the dough (fancy language for putting your wrist trough the dough to help expel the air) Knead for 1 minute. Gently roll the dough into a 10 x 15 in rectangle (25 x 38 cm) and about 1/4 inch thick (6 mm).
Transfer to the pan stretch and shape the dough to cover the pan. Cover again with plastic wrap and towel let stand for another 45 minutes to 1 hour until almost double in size. Preheat the oven to 425˚ F (220˚ C). Poke indentations over surface with fingers about 1/4 inch deep (6 mm). Drizzle topping over top.
Oil will pool in indentation . Sprinkle with salt. Bake for 20 minutes or until golden brown. Let stand in the pan for 5 minutes before removing to wire rack to cool. Cuts into 30 pieces.
Served as an appetizer.