Focaccia

Directions

1. Mix yeast with warm water and small amount of sugar in separate bowl.  Let proof* for 15 minutes, so yeast will grow during this time, if it's healthy.

2. Add water, ¼ c oil, salt, and then flour, one cup at a time.  Mix well after each additional cup of flour, allowing the dough to rest for few minutes after each cup is added. 

3. After the first cup of flour, you can add the chopped onion and garlic.  Add remaining flour and mix by hand until a dough is formed.

4. Transfer the dough onto a lightly floured surface and knead for 5 minutes.

5. Place the dough into a lightly oiled bowl and place in a warm, draft-free place. Let the dough rise, covered with a clean cloth for about one hour or until it has doubled in size. Once the dough has risen, punch it down and spread it on a flat baking sheet. Flatten the dough to less than an inch, and press your fingertips to make depressions all over the surface. 

6. Let rise again for about ½ hour. Preheat oven to medium or medium-high.

6. Sprinkle with chopped green onions and brush with remaining oil.  Sprinkle top surface with salt.

7. Place the bread in an oven and bake until golden and baked through, about 20-30 minutes (reduce heat if it’s burning on the bottom).

 

Notes: This dough serves well as a compliment to an Italian meal or can work as a base for pizza.

 

Variations: Want a different taste on your Focaccia? Try different combinations of herbs and flavors (oregano, thyme, rosemary, coriander, basil, hot pepper flakes, etc.) and/or spread ¼ - ½ c grated caÅŸcaval or parmesan cheese for a change.

 

References: *Info about preparing YEAST can be found in the Food Tips section