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Focaccia (flat bread)



5 cups of flour (if don’t want all white substitute one cup with whole wheat flour)
2 teaspoons of salt
2 cups of warm water 1 envelope of yeast
1/4 cup of olive oil
Optional herbs

Focaccia is a wonderful flat bread much like peasant bread and yet is so much easier to make and requires no heavy kneading or effort. In a bowl mix flour, salt and herbs if adding them (about 1 tablespoon). Stir together. Mix the yeast in the warm water (make sure it is not hotter than 110 degrees or will destroy the yeast). You don’t have to wait for yeast to ferment. Add this mixture to the flour. Add olive oil. Mix with a spatula until all the flour is incorporated in the dough. May need to add more water (depends on the humidity). Should end up with a sticky dough.

Leave the dough in the bowl; spray with cooking oil on top and cover with plastic wrap. After an hour or so the dough should have risen to double. Get a 10 x 15 inch jellyroll pan and oil generously with olive oil. Spread the dough onto the greased pan (don’t worry if it doesn’t quite touch the edges). Spray with oil on top. Cover with plastic wrap for 30-45 minutes.

Remove plastic wrap and sprinkle with kosher salt or even better with a black spice called kalonji (often find this on Afghan bread) and place in a preheated oven at 425 degrees. Cook for 25 minutes or until brown (don’t let bottom of bread get too dark). If want bread to be extra crispy can splash 1/2 cup of water in the bottom of oven when baking (they do this all the time when they bake French bread).
This bread is really great with soup or cheese.
If want to make the focaccia into a pizza you can add toppings of goat cheese, roasted peppers, sun-dried tomatoes (prior to cooking).