Focaccia

Over the past few years, it seems like everyone has been talking about focaccia, a wonderful, chewy Italian flatbread. Unlike pizza, focaccia is usually just brushed with rich olive oil and, perhaps, sprinkled with coarse salt and coarsely chopped herbs like sage, basil, and oregano.

Makes one 14-inch crust.
Water	1 cup
Olive oil	1 tablespoon
Salt	1 teaspoon
Sugar	1 tablespoon
Bread flour	3 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons

Bread Machine Method

Have liquid ingredients at 80 degrees F and all others at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Check dough consistency after 5 minutes of kneading, making adjustments if necessary.

Mixer Methods

Combine yeast, 1 cup flour, salt, and sugar. Combine water and oil; heat water to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary.

Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto a lightly floured surface; punch down to remove air bubbles. On lightly floured surface, shape dough into a ball. Place on greased cookie sheet. Flatten to a 14-inch circle. With a table knife, cut a circle in dough about 1 inch from edge, cutting almost through to the cookie sheet. Prick center with a fork. Cover; let rise about 15 minutes. Brush with olive oil and sprinkle with desired toppings. Bake in preheated 375 degrees F oven 25 to 30 minutes or until golden brown. Remove from cookie sheet to cool. Serve warm or cold.

Suggested Focaccia Toppings: sun-dried tomatoes, grilled green pepper slices, sautéed onion rings, fresh and dried herbs of any combination, and grated hard cheese.