It’s worth going to the trouble to season this with good-quality olive oil and coarse sea salt. Focaccia is a flat pizza-like bread served most often drizzled with olive oil and sea salt, and rosemary or sage – a delightful snack or side at any time of year when these herbs are available to you.
- 1 cup warm water
- 1 tablespoon (or 1 packet) yeast
- 1 tablespoon oil
- 2 teaspoons salt
- 3 cups flour
- olive oil
- Mix water, yeast, oil, and salt. Gradually mix in flour until the dough holds together. Remove from bowl and knead a few minutes, then divide into two balls. Lay the balls on a floured surface, cover them with a towel, and let them rise at room temperature for 20 minutes.
- Roll each ball into a flat circle about an inch thick. Pierce all over with a fork. Brush with lots of olive oil and sprinkle with a little more salt. Place on greased baking sheets and let rise until doubled in thickness, about 30 minutes.
- Preheat the oven to 375°.
- Bake 15 minutes. Remove from oven, add toppings, and bake another 5 – 10 minutes. Makes two 9″ round breads.
Other toppings include:
- olive oil, grated parmesan, minced garlic, and thyme
- tomato sauce and mozzarella
- sautéed onions
- olives, walnuts, minced garlic