Focaccia Bread

I'm a huge fan of bread. It's almost as if no matter how full I am, there's always room for one more piece of bread or one more biscuit or one last roll. Especially if it's fresh-out-of-the-ove-homemade-delicious-bread.

I've been making this focaccia bread for years. It used to get topped with both mozzarella and parmesan cheese. I pair it with pasta, make panini with it, and it's so easy, even Cody has made it before! That should tell you something. If you're looking for something to go with dinner tonight, why not whip this up? You'll thank me later.





Focaccia Bread
Prep time: 5 minute, plus 20 minutes rise time
Cook time: 15-20 minutes

2 3/4 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup warm water
2 tablespoons olive oil

1. In a large bowl or electric mixer fitted with a dough hook, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and warm water.

2. Continue kneading in the electric mixture until it becomes elasticy and smooth. If mixing by hand, turn onto a lightly floured surface and knead until elasticy and smooth. Lightly oil a large bowl (I just use the bowl I mixed it in!), place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

3. Preheat oven to 450° F. Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick circle. Brush top with olive oil. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

That's it! That's all there is to it. If you don't make this bread, you're silly. That is all.