Italian Focaccia (fo-ka-chia)
Makes: One Loaf
Serves: Usually Just Me! :-)
Method: Conventional
2 to 2-1/2 cups bread flour
1 envelope FLEISCHMANN'S RapidRise Yeast
1/2 teaspoon salt
2/3 cup very warm water (120° to 130°F)
1 tablespoon olive oil
2 tablespoons sun-dried tomatoes, chopped and soaked in
1 tablespoon olive oil for about 30 minutes
1 tablespoon dried rosemary
1 teaspoon dried basil leaves
In large bowl, combine 1 cup flour, undissolved yeast and salt. Add
water and oil into flour mixture. Stir in enough remaining flour to
make soft dough. On lightly floured surface, knead in tomatoes,
rosemary and basil, until dough is smooth and elastic, about 8 to 10
minutes. Cover; let rest on floured surface 10 minutes.
You can make this bread two different ways. I make it as a single
loaf. Or you can divide dough into eight equal portions and form each
into smooth ball. Roll each ball to 4-inch round. Place on greased
baking sheets.
With handle of wooden spoon, make indentations in dough at 1 1/2"
intervals. Brush with olive oil. You can top each with prosciutto and
cheese or Italian Seasoning. Cover; let rise in warm, draft-free
place until almost doubled in size.
Bake at 400°F for 18 to 20 minutes or until done. Serve immediately.
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