I recently saw a recipe that said to take your favorite bread recipe and mix in "toppings" to create a more nutritious and "portable" snack for your kids on sports days. Many Focaccia recipes say to start with a pizza dough recipe. I did a little of both and tried two different versions of Focaccia today, and I'm in love. It was SO easy, and it tastes amazing. I'll be trying a cheddar and jalepeno version as soon as these two loaves disappear (which may be tonight at the current rate.)
Dawn’s Easy Focaccia
3/4 cup warm water
1 active dry yeast (envelope)
2 cups all purpose flour
1 tsp sugar 3/4 tsp salt
3 Tbsps olive oil + more for topping
1 t garlic oil
1 T garlic powder
***Sundried tomato & feta (3 T sundried tomato paste + ½ C crumbled feta) Kalamata olives would be good with this, too.
***Rosemary & Garlic (2-3 T fresh rosemary + 6-10 roasted garlic cloves)
1 Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
2 Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, garlic powder and salt in processor. Add yeast mixture, oils, and mix ins; process until dough forms a sticky ball. Add additional flour 1 Tbsp at a time as needed to be able to handle it, but it should still be fairly sticky.
3 Let rise in a well oiled pan for 1 and ½ hours.
4 Preheat oven to 400.
5 Press your finger gently all over the top of the loaf to form divets. Pour 1/3-1/2 cup of Extra Virgin Olive Oil over the top. (Traditional Focaccia has a great deal of oil.) Sprinkle cheese, herbs, or sea salt as desired.
6 Bake for 25 minutes