Total Steps
4
Ingredients
12
Tools Needed
7
Ingredients
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh herbs (such as basil, oregano or rosemary)
- 1 cup very warm water (120F to 130F)
- 1 packet regular or quick-acting active dry yeast
- 1/4 cup olive or vegetable oil
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 2.5-3 cups all-purpose or unbleached flour
- as needed olive or vegetable oil (for brushing)
- 1 medium red bell pepper, cut into 1/4-inch rings(optional)
- 1 small onion, sliced(optional)
- 1 tablespoon olive or vegetable oil (for variation)(optional)
Instructions
Step 1
Mix 1 cup of the flour, the sugar, salt, and yeast in a large bowl. Add 1/4 cup oil and the warm water. Beat on medium speed, scraping bowl occasionally. Stir in enough remaining flour until dough is soft and leaves the side of the bowl.
Step 2
Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead until dough is smooth and elastic. Place in a greased bowl; turn greased side up. Cover and let rise in a warm place until doubled. (Dough is ready if indentation remains when touched.)
Step 3
Heat oven to 425 F. Grease 2 cookie sheets. Punch down dough, and divide in half. Shape each half into a flattened 12-inch round on a cookie sheet. Cover and let rise in a warm place. Prick centers and 1 inch in from the edge thoroughly with a fork. Brush with oil. Sprinkle each with 1 tablespoon herbs and cheese. Bake until golden brown. Serve warm.
Step 4
VARIATION: Red Pepper Focaccia: For each flatbread, cook 1 medium red bell pepper cut into 1/4-inch rings, and 1 small onion, sliced, in 1 tablespoon olive or vegetable oil in a 10-inch skillet over medium heat, stirring frequently, until softened. Arrange on each oil-brushed flatbread and sprinkle with herbs and cheese before baking.