Focaccia

Focaccia is popular throughout Italy and is usually just sprinkled with olive oil and salt. It might also be flavored with herbs, vegetables, olives or cheese.

In southern Italy we like to take it along to the beach for a delicious snack.

Ingredients:

5 Cups All-purpose Flour

2 Tsp Instant Yeast

2 – 3 Tbsp Olive Oil

1 Tsp Salt

2 Cups Warm Water

Topping:

Cherry or grape Tomatoes Cut In Half 

Oregano flakes

Course salt

Olive Oil

Method:

Measure flour, oil, salt, yeast and water, and add everything in your stand up mixer except for the water.

Add half the water and mix. Continue to add water until the dough begins to come together into a ball.

Place the dough onto a lightly floured surface surface and begin to knead for about 5 minutes until the dough is smooth.

Add 2 tbsp of oil to the bottom of a bowl and place the dough inside.

Roll the dough in the oil, ensuring that the sides of the bowl and dough are oiled.

Cover with plastic wrap and keep in a warm Place. Let the dough rise until it has doubled in size, about an hour or so. 

Oil a 13 X 9 inch baking sheet and place your dough into the pan. Use your fingers to push and press the dough evenly in the pan. Cover and let rise for another 20 minutes.

Use your fingers to dimple the entire top of the focaccia and drizzle olive oil over the top turning the pan carefully to allow the oil roll into the dimples.

Sprinkle coarse salt and oregano on the top of your focaccia and place tomatoes evenly on top. Let it sit for 15 minutes more while you preheat your oven to 425 degrees. 

Bake for 20 to 25 minutes until golden brown.

Cool to room temperature, slice and enjoy!