Focaccia Bread

As all of you know, I am a bread lover. My mom says I have always been this way, so why change things now. This recipe  is probably the easiest yeast bread I have ever made. It is tender and delicious and best of all it only has to rise ONCE!  It originally comes from Prudence Pennywise. We typically eat it as a side dish for dinner and then I make incredible sandwiches with it the next day. YUMMY!


Rosemary Focaccia

• 2 teaspoons rapid rise yeast (I use SAF)
• 1 teaspoon sugar
• 1 cup plus 2 tablespoons warm water 
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper 
• 1 teaspoon salt
• 1 teaspoon dried rosemary, chopped, or 1 tablespoon fresh (I used dry- or I leave it out which I almost prefer!)
• 3 cups flour (I did all white) For Top:
• 2 tablespoons olive oil
• 1/4 cup to 3/4 cup Parmesan cheese (sometimes I smother it in cheddar cheese and it is wonderful!)

1. In a large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with a wooden spoon. (Alternately, if you have a free standing mixer, put in all of the flour and let the machine do the work. I used my Kitchen Aid)
2. Work in the remaining flour, using your hands and kneading when necessary. Knead dough for five minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.)
3. Preheat oven to 425 degrees. Press dough into a 12 inch circle. Don’t worry about being perfect; you’re going for rustic Italian here.
4. Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for about 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve