Focaccia Flat Bread
By: Lorrie Perencevic
Published: Thursday, May 26, 2011 - 12:50pm

Ingredients




2 3/4 cups white flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon yeast
1 tablespoon olive oil+ 2 Tablespoons for topping
1 cup warm water
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
of black pepper

Preparation

1 Proof the yeast by mixing it with the warm water and sugar in a large bowl.. Wait for it to foam up and form bubbles on the surface of the water. 2 Add the salt and olive oil, then mix the flour in while whisking thoroughly. Switch to a spoon as the dough thickens. 3 Knead thoroughly on a lightly floured counter top or bread board until the dough is smooth and springy. 4 Using your hands, press the dough out to 3/4" inch thickness on a lightly oiled baking sheet. It will not be absolutely smooth, but that is perfect! Press small dimples into the dough with your fingertips. 5 Drizzle 2 Tablespoons of olive oil onto the top of the dough, then sprinkle the seasonings evenly across the top. Let rise for about an hour, then re-press several dimples again with your fingers. This "dimpling" process produces the wonderful texture focaccia is known for, with fluffy high spots alternating with thinner chewy spots. 6 Pre-heat the oven to 450 degrees. Bake the focaccia for 10 minutes, then turn the temperature down to 400 degrees and bake another 10 minutes.. 7 Remove immediately from the baking sheet to cool on a towel.

About


This Italian style flat bread can be topped many different ways or left plain. Either way, it is a soft, delightful bread that makes a wonderful addition to a meal. Serve with soups or other main dishes, as a perfect aside for a salad, or alone topped with cheese. 
Variations for toppings could include parmesan or romano cheese, mozzerella cheese, thin sliced roma tomatoes and fresh basil leaves, rosemary, chopped olives, finely chopped onions...the possibilities are as endless as your imagination!
Bon appetit!