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Tuscan Flatbread (focaccia)
This deliciously simple focaccia recipe can be served alongside soups and stews or sliced and
used to make toasted panini sandwiches. For a sweet variation, try topping with slivers of red
grapes and sprinkling with sugar.
21⁄2 - 3 cups flour
1 package (1⁄4 ounce) rapid rise yeast
1 tablespoon sugar
3⁄4 teaspoon salt
1 cup water
1⁄4 cup olive oil, divided
Combine 21⁄4 cups of flour, yeast, sugar and salt. Set aside. Heat water and 2 table-
spoons oil until 120-130° F (approximately 1-11⁄2 minutes in the microwave).
Using dough hook attachment on setting #1, mix dry ingredients into water and oil
mixture. Gradually add remaining flour until soft dough forms. Continue kneading
with dough hook until dough is smooth and elastic, about 3-5 minutes. Cover and
let rise for 10-15 minutes.
Divide dough in half, place each on greased cookie sheets and press into two 8"
circles. Cover loosely with plastic and let stand 15 minutes. Press fingertips into
dough, creating indentations. Brush with remaining 2 tablespoons of oil. Sprinkle
with choice of toppings.
Optional toppings: 2 tablespoons of chopped fresh rosemary + 2 tablespoons
grated Parmesan cheese OR 1⁄4 pound coarsely chopped fresh red grapes + 2 tea-
spoons sugar.
Bake at 425° F (Convect Bake 400° F) for 15-17 minutes or until crust is golden
brown. Cut into wedges. Serve hot.
Makes two round loaves.
NOTE:
One tablespoon of fresh herbs equals 1 teaspoon dried in most recipes.