Focaccia with an Inlay of Pressed Herbs

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 15 ingredients

1 tsp. salt
1 Tbs. extra-virgin olive oil -- more for topping the loaf
Pop
5 1/3 oz. unbleached all-purpose flour -- (1C+3T)
1 cup lukewarm water
Dip
1/4 tsp. instant yeast -- or Rapid Rise
Flatbread
Coarse salt
Parsley
Thyme
Oregano
Bread
1 C fresh herbs -- loosely packed, Note
5 1/3 oz. durum flour -- (1C+3T)

Contains Gluten Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Parsley High in vitamin A · High in vitamin K · High in vitamin C · +5
High in vitamin A · 421 µg per 100 g, 53% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims

Vitamin A contributes to the maintenance of normal vision.
Vitamin A contributes to the normal function of the immune system.
Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
High in vitamin K · 1640 µg per 100 g, 2187% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in vitamin C · 133 mg per 100 g, 166% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in folate · 152 µg per 100 g, 76% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims

Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
High in iron · 6.2 mg per 100 g, 44% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
High in protein · 3.0 g per 100 g, 33% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of potassium · 554 mg per 100 g, 28% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Source of calcium · 138 mg per 100 g, 17% of the reference intake per 100 g
- Calcium contributes to normal blood clotting.
- Calcium contributes to normal energy-yielding metabolism.
- Calcium contributes to normal muscle function.
5 more authorised claims

Calcium contributes to normal neurotransmission.
Calcium contributes to the normal function of digestive enzymes.
Calcium has a role in the process of cell division and specialisation.
Calcium is needed for the maintenance of normal bones.
Calcium is needed for the maintenance of normal teeth.
Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet
Nutrients per 100 g of “Parsley, fresh”, USDA FoodData Central.
Thymus vulgaris High in vitamin C · High in riboflavin · High in potassium · +11
High in vitamin C · 160 mg per 100 g, 200% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in riboflavin · 0.5 mg per 100 g, 34% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims

Riboflavin contributes to the maintenance of normal red blood cells.
Riboflavin contributes to the maintenance of normal skin.
Riboflavin contributes to the maintenance of normal vision.
Riboflavin contributes to the normal metabolism of iron.
Riboflavin contributes to the protection of cells from oxidative stress.
Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
High in potassium · 609 mg per 100 g, 30% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
High in calcium · 405 mg per 100 g, 51% of the reference intake per 100 g
- Calcium contributes to normal blood clotting.
- Calcium contributes to normal energy-yielding metabolism.
- Calcium contributes to normal muscle function.
5 more authorised claims

Calcium contributes to normal neurotransmission.
Calcium contributes to the normal function of digestive enzymes.
Calcium has a role in the process of cell division and specialisation.
Calcium is needed for the maintenance of normal bones.
Calcium is needed for the maintenance of normal teeth.
Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet
High in magnesium · 160 mg per 100 g, 43% of the reference intake per 100 g
- Magnesium contributes to a reduction of tiredness and fatigue.
- Magnesium contributes to electrolyte balance.
- Magnesium contributes to normal energy-yielding metabolism.
7 more authorised claims

Magnesium contributes to normal functioning of the nervous system.
Magnesium contributes to normal muscle function.
Magnesium contributes to normal protein synthesis.
Magnesium contributes to normal psychological function.
Magnesium contributes to the maintenance of normal bones.
Magnesium contributes to the maintenance of normal teeth.
Magnesium has a role in the process of cell division.
Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet
High in iron · 17 mg per 100 g, 125% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
High in copper · 0.6 mg per 100 g, 56% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
High in manganese · 1.7 mg per 100 g, 86% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
High in protein · 5.6 g per 100 g, 22% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin A · 238 µg per 100 g, 30% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims

Vitamin A contributes to the maintenance of normal vision.
Vitamin A contributes to the normal function of the immune system.
Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin B6 · 0.3 mg per 100 g, 25% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims

Vitamin B6 contributes to normal homocysteine metabolism.
Vitamin B6 contributes to normal protein and glycogen metabolism.
Vitamin B6 contributes to normal psychological function.
Vitamin B6 contributes to normal red blood cell formation.
Vitamin B6 contributes to the normal function of the immune system.
Vitamin B6 contributes to the reduction of tiredness and fatigue.
Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Source of folate · 45 µg per 100 g, 23% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims

Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of zinc · 1.8 mg per 100 g, 18% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims

Zinc contributes to normal cognitive function.
Zinc contributes to normal fertility and reproduction.
Zinc contributes to normal macronutrient metabolism.
Zinc contributes to normal metabolism of fatty acids.
Zinc contributes to normal metabolism of vitamin A.
Zinc contributes to normal protein synthesis.
Zinc contributes to the maintenance of normal bones.
Zinc contributes to the maintenance of normal hair.
Zinc contributes to the maintenance of normal nails.
Zinc contributes to the maintenance of normal skin.
Zinc contributes to the maintenance of normal testosterone levels in the blood.
Zinc contributes to the maintenance of normal vision.
Zinc contributes to the normal function of the immune system.
Zinc contributes to the protection of cells from oxidative stress.
Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
Nutrients per 100 g of “Thyme, fresh”, USDA FoodData Central.
Bread High in thiamine · High in riboflavin · High in niacin · +8
High in thiamine · 0.4 mg per 100 g, 40% of the reference intake per 100 g
- Thiamine contributes to normal energy-yielding metabolism.
- Thiamine contributes to normal functioning of the nervous system.
- Thiamine contributes to normal psychological function.
1 more authorised claims

Thiamine contributes to the normal function of the heart.
Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet
High in riboflavin · 0.4 mg per 100 g, 31% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims

Riboflavin contributes to the maintenance of normal red blood cells.
Riboflavin contributes to the maintenance of normal skin.
Riboflavin contributes to the maintenance of normal vision.
Riboflavin contributes to the normal metabolism of iron.
Riboflavin contributes to the protection of cells from oxidative stress.
Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
High in niacin · 4.8 mg per 100 g, 30% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims

Niacin contributes to the maintenance of normal mucous membranes.
Niacin contributes to the maintenance of normal skin.
Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
High in folate · 105 µg per 100 g, 53% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims

Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
High in selenium · 30 µg per 100 g, 55% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims

Selenium contributes to the normal function of the immune system.
Selenium contributes to the normal thyroid function.
Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of iron · 3.0 mg per 100 g, 22% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 16% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.5 mg per 100 g, 25% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of protein · 9.5 g per 100 g, 13% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Contains choline · 84 mg per 100 g, at least 82.5 mg per 100 g
- Choline contributes to normal homocysteine metabolism.
- Choline contributes to normal lipid metabolism.
- Choline contributes to the maintenance of normal liver function.
Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet
Nutrients per 100 g of “Bread, egg”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

It's easy to double this recipe if you want to make more than one loaf. The bake is quick, so you can let the second loaf sit and wait its turn while the first is in the oven. This flatbread can be split and used for sandwiches or enjoyed on its own.
Yields: one 10x6" flatbread.
Note: A mix of herb leaves, like rosemary, thyme, sage, flat-leaf parsley, summer savory, oregano, and chives.
Combine the flours and yeast in a large bowl. Add the water and oil; mix with your fingers just until combined smoothly. The dough will be wet and sticky. Cover the bowl with plastic and let rest for 15 to 20 minutes. After this rest (called an autolyse), mix in the salt.
Knead on an unfloured work surface. To knead, squeeze the dough vigorously between the thumbs and index fingers of both hands. Move along the length of the dough, squeezing hard enough to make holes where your thumbs and fingers meet. The dough will be sticky, but don't add flour - use a dough scraper instead. Flip and repeat, squeezing along its length. Continue squeezing and flipping for 5 to 10 more minutes. Ideally the dough will come together and feel smooth, but if it's still sticky, don't worry - the texture will improve during fermentation. Transfer to an unoiled bowl and cover with plastic.
After 30 minutes, lightly flour the dough's top and the work surface and then turn the dough out of the bowl. Gently spread the dough to flatten it but not to completely deflate it. Fold the dough into a tight square package, folding top down, side over, bottom up, and side over as you'd fold a handkerchief. Return it to the rising bowl, covered with plastic, for 30 minutes. Repeat this flattening, flouring, and folding. Let the dough ferment for 2 to 3 more hours, until doubled in volume and full of large bubbles. It should spring back when you press it.
Pull the dough out of the bowl, flour it well, and tuck the edges in to make a smooth package. Don't pop the bubbles, but do tighten. Flour, cover with plastic, and let rest for 10 to 15 minutes.
With floured hands, gently press and stretch the dough into a 10x6" rectangle that's a scant inch thick. Transfer to a sheet of floured parchment. Flour the dough again.
With a slender, floured rolling pin, roll out one-quarter of the long side of the dough, making a thin flap to cover the thicker, unrolled portion of the dough when folded over. Press with the rolling pin where the thin sheet joins the dough to make a sharp demarcation. If needed, use more flour to keep the dough from sticking. Moisten the thick half of the dough with water. Dip the herb leaves in water (shake off excess droplets) and arrange them on the thick portion of the dough. It's okay to crowd the leaves a little (they'll spread a bit after rolling), but don't overlap them. Fold over the thin sheet of dough to cover the herb leaves completely. Tuck the edges under and pat gently to push out any air bubbles. Starting from the short end, roll lightly with a floured rolling pin until the herbs come into sharp relief but have not popped through and the trapped air is expelled. Be gentle during rolling, even though you'll end up deflating the dough, and aim for an even shape.
Sprinkle flour on the dough and cover with plastic. Let proof until thicker and puffy, about 2 hours. To test, press the dough: the indentation should fill in slowly. An hour before the end of the proof, put a baking stone in the top third of the oven; heat the oven to 450F.
When the dough is fully proofed, brush off the flour with a dry pastry brush and then smear with a thin layer of olive oil (about 1 tablespoon). Dimple the loaf all over with your fingers, poking in between the herb leaves, pushing down to the bottom of the dough without breaking through. Sprinkle with coarse salt. Transfer the parchment and dough to the hot baking stone. Bake the dough on the parchment until deep golden all over, about 15 minutes, rotating after 10 minutes. The parchment will darken in the oven, but it won't catch fire. Transfer the bread to a rack and enjoy soon: it's best still warm.
Cal 100, Fat 15g, Carb 18g, Sod 350mg, Fiber 2g, Pro 3g
"https://www.finecooking.com/recipe/focaccia-with-an-inlay-of-pressed-herbs"

Plating

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La villanella (Ma come balli bene bella bimba)

“La villanella (Ma come balli bene bella bimba)”, via Wikimedia Commons (converted to MP3) · Public domain (dedicated by its author)Source

About it

Course: Bread
Cuisine: Italy
Yield: Serves 10

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Cookware for this recipe

Mixing bowl
Chef's knife
Spatula
Rolling pin
Pastry brush