Focaccia Bread

How can you not love  a good foccacia bread.  I hadn’t made this recipe in a couple of years when I suddenly remembered about it.  This was a find from back in the day before I discovered it is often easier to find good recipes on good blogs. I didn’t change a thing from the recipe so I’ve just cut and pasted it.  I used the regular shredded cheese they sell at Japanese supermarkets – some sort of processed mozzarella-like cheese.  The baking time didn’t have to be adjusted for my tiny little Japanese convection oven.

Focaccia Bread

By: Terri McCarrell posted here

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper

1 tablespoon vegetable oil (I used olive oil)
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese (I used the shaky stuff)
1 cup mozzarella

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. 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 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.