An Herb Garden in Each Bite

DEAR SOS: The White House Restaurant in Laguna Beach serves a delicious bread as you wait for your meal. I’m certain it is focaccia. Could you obtain the recipe?

--JUDY

DEAR JUDY: Focaccia it is, and it’s loaded with fragrant herbs.

THE WHITE HOUSE FOCACCIA BREAD

1 bunch parsley, leaves only

1 bunch rosemary, leaves only

1 bunch sage, leaves only

4 cloves garlic

1/3 cup olive oil

1 tablespoon plus 1/4 teaspoon salt

9 cups flour

1 tablespoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil

1/3 cup grated Parmesan cheese

1 (1/4-ounce) package dry yeast

4 1/2 cups warm water

Puree parsley, rosemary, sage, garlic, olive oil and 1/4 teaspoon salt in blender until mixture resembles pesto.

Combine flour, sugar, remaining 1 tablespoon salt, oregano, basil, Parmesan cheese and 3 tablespoons herb pesto in mixing bowl and mix to combine at low speed with dough hook attachment.

Dissolve yeast in warm water and pour slowly into mixing bowl and mix at low speed until dough is soft, smooth and sticky. Cover dough and allow to rise in warm place until doubled in bulk, about 1 hour.

Transfer to greased 17x13-inch baking sheet and pat and smooth dough with wet hands into corners of baking sheet.

Rub top of dough with remaining pesto mixture. Make indentations with fingertips throughout dough. Cover and let rise until doubled in bulk, about 45 minutes.

Bake at 350 degrees until golden brown, about 45 minutes, turning focaccia once in oven halfway through cooking. Turn out onto wire rack to cool. Cut into squares.

16 to 24 squares. Each of 24 squares:

195 calories; 347 mg sodium; 1 mg cholesterol; 4 grams fat; 34 grams carbohydrates; 5 grams protein; 0.25 gram fiber.