Focaccia

This focaccia is a great Italian bread, full of garlic and herbs.  It's soft and little bit fluffy, but hearty enough to be great for soaking up sauce or dipping in oil and vinegar.  The crumbly, garlic and cheese topping adds nice texture and great flavor.  It comes together pretty easily as well--no rolling out dough, no shaping rolls, no floury counter-top mess to clean up.

Focaccia

Number of Servings 12-16 pieces
Time to Prepare: 2 hours

Dough

• 1 cup warm water
• 1 1/2 tsp yeast
• 2 tsp sugar
• 1 tsp salt
• 1/3 cup olive oil
• 1 tsp Italian seasoning
• 3 cups bread flour (more or less)

Topping

• 1/4 cup olive oil
• 1 1/2 tsp oregano
• 1/4 cup minced garlic
• 1/3 cup grated Parmesan cheese
• 1/4 tsp kosher salt

Mix yeast and sugar into warm water until dissolved.  Let sit for about 5 minutes, until frothy.

In a medium mixing bowl, combine yeast mixture, 1 tsp salt, 1/3 cup olive oil, Italian seasoning, and 2 1/2 cups of the bread flour.  Stir until well mixed.  Slowly add the remaining 1/2 cup flour as needed for a soft dough.  Knead dough for 5 minutes.  Place in greased bowl and turn to coat.  Cover and let rise until doubled.

When dough has doubled, grease a 9x13 pan.  Press dough into the pan.  Use your fingertips to make indentations in the dough (I usually do them every 1-2 inches).  Cover and let rise for 20 minutes.  While the dough is rising, prepare the topping.

Heat 1/4 cup oil in a small frying pan.  Stir in oregano and garlic, being careful of splatters, and remove from heat.  Spoon over the risen dough.  Sprinkle with Parmesan cheese and kosher salt.

Bake at 400 degrees for 20 minutes.

Source: adapted from the recipe book that came with my breadmaker
Produce Used: Garlic