|First assemble the dry ingredients in a quart size Zip-Lock or similar zip-top plastic bag:
Herbs de Provence
- 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)
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.
- 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
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
- 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)
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.