A basic focaccia recipe easy to make. Serve with any number of entrees, salads, soups, use as sandwich bread or as a base for a variety of focaccia toppings. Recipe will serve 8 conservatively but who stops at one conservative serving of homemade focaccia? Better double the recipe and be sure you'll have enough! The dough setting of a bread machine makes quick work of this bread, but it’s not necessary. The batch in my photos was mixed up by hand.
Toppings as desired (black pepper, garlic salt, herbs, etc.)
In a large bowl combine 1 cup of the flour, yeast and salt; stir in 1 1/2 teaspoons olive oil and the warm water. Beat with electric mixer about 2 minutes or a wooden spoon about 3 minutes until well combined.
With wooden spoon, add in 1 cup more of the flour and stir to form a ball of dough; turn out on lightly floured bread board and knead several minutes until a smooth ball of dough forms, adding just enough of the remaining 1/2 cup flour to prevent sticking.
Place dough in greased bowl, turning to coat top; cover with clean towel and allow to rise in warm place for 60-90 minutes or until doubled in size. Punch dough down, and work it to remove excess air bubbles. Cover and rest it 10 minutes.
Generously oil a 9" x 12" bakerâs quarter sheet pan, or 10" or 12" pizza pan.
Place dough in pan, pressing and stretching dough evenly with oiled fingers to fill pan. Dimple dough with fingers or use a fork and pierce at 1-inch intervals. Drizzle lightly with olive oil.
Cover and let rise 45 minutes or until double. Bake in a preheated oven at 450 degrees about 15 minutes or until golden brown. Cool on a wire rack.