We really love Italian focaccia in my house so I knew right away this was what I wanted to make from Sweet as Sugar Cookie’s blog this month for The Secret Recipe Club. I pretty much stuck to the recipe and only reduced the yeast since you can use that much for about 6 plus cups of flour. Using too much yeast can give your bread an overly yeast taste so it’s good to use just as much as you need. You can also use any sort of seasoning that you would like and even work those into the dough. The seasoning that I love has sea salt in it so I chose to just sprinkle on the top so that it would not end up being too salty. This is the perfect size for a small family like mine and after I baked it I just sliced it into sticks and served with olive oil and it was delicious.
2/3 cup warm water (plus 1/4 cup warm/hot water for yeast)
2 tablespoons olive oil
1/2 teaspoon salt
1-3/4 cups all purpose flour
1/2 teaspoon dry yeast
1 teaspoon sugar
1 teaspoons Italian seasoning
1 small tomato, thinly sliced and seeded
1. In a small bowl add yeast, sugar and 1/4 cup warm/hot water. Mix and allow to sit for 5 minutes.
2. In a large mixing bowl add flour, salt, olive oil and yeast mixture. Mix well and add water a bit at a time until a dough like consistency has formed. Knead for about 5 minutes.
3. Add olive oil in hands, cover outside of dough not working into dough and place in a bowl. Cover with plastic wrap, cover with a towel and place in a warm place for an hour.
4. Preheat oven to 375F. In an 8×8 inch round cake pan add dough making even and pressing fingertips all around top for indention’s. Brush remaining olive oil on top, sprinkle season and place tomato slices gently pressing into dough. Place into oven and cook about 20 minutes until bread is golden and a toothpick comes out clean.
Yields: 1 8inch bread