Focaccia Bread
1 1/3 cups warm water (105 to 115 degrees)
1 package (2 1/2 teaspoons) active dry yeast
3 1/2 to 3 3/4 cups all purpose flour
2 tbsp Olive Oil
1 tablespoon salt
(1 tbsp sugar if you want)
Combine the yeast and the warm water in a large bowl. Let sit until yeast is dissolved (5 minutes, roughly). Add remaining ingredients and mix to form dough for about 1 minute on low speed (if you are using a mixer – but I, the rustic, use my hands). Knead for about 10 minutes with you hands, or on low speed with a mixer (may take less time in a mixer) until dough is smooth and elastic. Cover and let rise in a warm environment until doubled. (1 to 1 1/2 hours). Punch down and divide dough in half. Roll eachpiece into a round 1/2 inch thick. Place in well-greased 8 or nine inch cake pans (round or square) and let rise covered in greased plastic wrap for 1 1/2 hours.
Preheat Oven to 400 degrees. Ten minuted prior to baking, make indentations all over the dough with your finger tips and drizzle with:
Up to a 1/2 cup of Olive Oil
Top with:
2 tbsp of grated cheese, such as Parmesan
1 tsp of dried herbs, or 2 tsps of fresh (I used Rosemary and Oregano).
1/4 tsp coarse salt
Bake until golden – for 20-25 minutes, depending on your oven. Take out of pans immediately and let cool on a rack. can be served warm or at room temperature.
