Focaccia

Ah, focaccia. Focaccia is a sort of Italian flatbread, kinda like pizza but more like a traditional bread (confused yet?). It can be topped with any number of things: onions, herbs, tomatoes, olives, the sky's the limit there. The word 'focaccia' itself is derived from the Latin focus meaning "center" or "fireside" (the hearth was the center of the home). The recipe is at least 2,000 years old, and still going strong today. And for good reason! It is the easiest bread, good for beginners and something that can be thrown together quickly on a weeknight.

This is a very speedy, easy focaccia recipe that I found at the blog Itzy's Kitchen. And big thanks to Erica for sharing this little gem! I love the fact that you mix the dried herbs into the dough, so it doesn't need a ton of stuff on top if you don't have the time/energy to top your dough. And great with soup or stew: it's just amazing warm from the oven, and perfect for dipping into your soup bowl.

Easy Focaccia Bread

Ingredients:

2 3/4 c. all-purpose flour

1 tsp. salt

1 tsp. white sugar

1 Tbsp. active dry yeast

1 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. dried basil

1 pinch ground black pepper

1 Tbsp. vegetable oil

1 c. water

2 Tbsp. olive oil

1 Tbsp. grated Parmesan cheese

1 c. mozzarella

In a large bowl, stir together the flour, salt, sugar, yeast, and all herbs/spices. Mix in the vegetable oil and water. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20-30 minutes.

Preheat oven to 450 F. Punch dough down; place on greased baking sheet. Pat into a 1/2-inch thick rectangle. Brush top with olive oil and sprinkle with Parmesan cheese and mozzarella cheese. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.