Yeast Breads: Basic Focaccia

This delicate Italian bread is typically round and flat and topped with rosemary and olive oil. There are endless opportunities to customize focaccia bread, but this basic version is a good place to start. Focaccia bread makes excellent sandwiches, especially grilled sandwiches.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 cup water
2 tbsp butter, softened
1 egg
4 tbsp olive oil
1 tbsp dried rosemary, crushed


Preparation


Place yeast and flour in a large bowl. Mix well, then add sugar and salt. Mix well again. Add water, butter, and egg. Mix until a loose dough forms. Turn this dough out onto a floured surface and knead until you have a sough that is soft and elastic. This will take about 5 minutes. Lightly oil a clean, nonmetal bowl. Place the dough in the bowl and cover with a damp towel.


Allow the dough to rise until doubled in size. This will take about an hour. Punch down the dough to remove all air bubbles. Grease a large cookie sheet. Place dough on the cookie sheet and roll or press into a 12-inch circle. Cover loosely and allow to rise until light and doubled in size, about 30 minutes.


Heat oven to 400°F. Uncover dough and use your finger to poke holes in the dough that are about ½-inch deep and 1-inch apart. Drizzle the 4 tbsp of olive oil over the dough. Sprinkle with rosemary. Bake dough for 20 minutes, until dough is browned and sounds hollow when tapped.


This bread will keep for up to 4 days if your store it in an airtight container.