Focaccia

1 cup warm (not hot) water
1 1/2 tsp yeast
1 tsp sugar
2 1/2 cups unbleached four
1 tsp salt
1 T olive oil
opt: 1 T mixed chopped herbs or italian seasoning

Dissolve yeast and sugar in water, let sit until bubbly, about 5 minutes.
Add remaining ingredients and mix dough with wooden spoon until elastic and pulls away from sides of bowl.
Knead briefly on lightly floured surface.
Let rise in bowl covered with plastic wrap until almost doubled, about 1 hour.
When rise is complete remove dough and punch down gently.
Pat out to form a rectangle and transfer to an oiled jelly roll pan. Pat to fit pan, make indentations in dough with your fingertips.
Drizzle with olive oil or garlic olive oil* and choice of toppings:

salt and pepper
dried oregano
fresh minced garlic
cherry tomatoes or tomato slices
fresh herbs - sage, rosemary
pesto
parmesan cheese
browned onions
sun dried tomatoes
pepperoni
olives

Let rise for 30-45 minutes. Bake at 450 for 15-20 minutes, or until lightly browned.

*Garlic Olive Oil (from Sara Moulton)
6 large garlic cloves, halved lengthwise
1/2 cup olive oil

Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of 350 oven for 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic.


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