It was 45 minutes till dinnertime, and we were in pretty good shape toward getting the meal completed and served on time (barring any unforeseen circumstances). No sooner had I had this thought, than one of our number spoke up excitedly and said, “Wouldn’t it be great to add fresh baked bread to the dinner?”

“Oh NO!” was my immediate response.

Provide fresh baked bread for 63 people in 45 minutes! I felt like one of the disciples when Jesus told them to feed the hungry multitude with one little boy’s lunch! However, knowing this sister as well as I did, I knew it was no use trying to discourage her from making this happen; once her heart was set on something, nothing was apt to change it, so no one even tried. The result? Fresh baked bread in less than 45 minutes, beautifully golden on the outside and perfectly textured and filled with fresh garden herbs inside…a miracle for all!

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Garden Herb Focaccia Bread

SERVINGS 8servings CHANGE SERVING SIZE servings

COOK TIME 35mins

PREP TIME 10mins

READY IN 45mins

Ingredients

• 1/2 tsp active dry yeast
• 1/2 tsp sugar
• 3/4 cup water (105-110 F)
• 2 3/4 cups flour
• 1/2 tsp table salt
• 4 Tbsp extra-virgin olive oil (divided)
• 2 Tbsp fresh herbs (such as Basil, Rosemary, Oregano or Marjoram)
• 1/2 tsp kosher salt (or 1/2 tsp coarse salt)

Instructions

1. Preheat the oven to 375 degrees.
2. Sprinkle yeast and sugar into 1/2 cup of the water; do not stir.
3. Let stand 1-2 minutes or until the surface becomes bubbly.
4. While yeast is bubbling, combine flour and table salt in a large bowl.
5. Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
6. Stir with wooden spoon or mixer, and add remaining 1/4 cup.
7. Turn dough onto lightly floured surface. Knead for 5-7 minutes, adding small spoonfuls of flour if necessary.
8. Spread dough into a lightly greased baking pan and cover with plastic wrap. Let dough rise in a warm place (low oven, heating pad) 10-15 minutes.
9. Let rise in a warm place- about 80-85 degrees - until doubled in bulk, about an hour.
10. Using the end of a wooden spoon, indent the dough every 1-2 inches.
11. Combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
12. Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
13. Bake 10-12 minutes, in a 375 degree oven.
14. Let cool and cut into wedges.

Note: The speed of this bread is due to the quick rising in a warm place. I like using the oven light or a heating pad. If you don't have a warm place, no problem, just let it rise more slowly on your kitchen counter.