Thursday, July 10, 2008


Sorry to say that there will be no picture of this wonderful recipe since the camera battery died and the little bit leftover is in the freezer for a future lunch. However, if you feel the "need" to "knead" and want a simple, easy bread or pizza, this recipe is for you. I found the recipe in a magazine advertising the county in which we live. I have to say that it is more like pizza bread than focaccia, to my way of thinking, but the herbs make it just wonderful. As always, I've taken a few liberties with the recipe, but thanks to Stacey for the basics.

Focaccia Bread - 1 large rectangle
3 cups all purpose flour
1 tsp sugar
1 tsp salt
1 packet active dry yeast
2 tsp garlic powder
1 tsp parsley
1 tsp basil
1 tsp oregano
1/2 tsp crushed thyme
1 tbs olive oil (plus more for drizzling)
1 cup warm water
1/4 cup grated Parmesan (or Pecorino or Asiago)
1 cup shredded mozzarella
toppings: I used sliced roasted peppers, green olives, and sun dried tomatoes, but be creative!

In a large bowl, stir together flour, sugar, salt, yeast, and seasonings. Add the oil and water and use a wooden spoon to gently work the dough together until it forms a ball that pulls away from the bowl.

Place the ball on a lightly floured surface and knead until the dough is satiny and elastic (3-5 minutes, usually). Lightly oil another large bowl and place the dough inside. Cover with a towel and place the bowl in a warm spot to allow the dough to rise (25-30 minutes).

Preheat the oven to 425 degrees. Remove the cover from the bowl and punch down the dough. Place the dough on a baking sheet and pat into a 1/2 inch thick rectangle. Brush the dough with olive oil, sprinkle with the cheeses, and top with your choice of toppings. Bake for 15-20 minutes, until golden brown.

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