Is it "fo-CA-ccia" or "fo-KAY-ccia"?

What is better on a cold fall day than homemade bread straight from the oven? I love this focaccia bread recipe, it has a yummy herby flavor and the touch of Kosher salt sprinkled on top makes your mouth water.....hmmmm, just typing this makes me want to go and get another piece!



The sky is the limit when it comes to this recipe. You can top it with Parmesan cheese, sun-dried tomatoes, and olives, any type of herbs (dried or fresh) or it would make a delicious pizza crust. Use your imagination!

Focaccia Romana

Bread

• 1 package quick raising yeast


• 1 cup warm water
  
• 1/4 cup olive oil


• 2 T vegetable oil


• 1 T sugar
  
• 1/2 tsp salt


• 2 3/4 - 3 cups flour

Topping

• 3 T olive oil
  
• 1 med clove garlic, minced


• 2 tsp minced fresh rosemary leaves or 1 tsp dried


• 1/3 - 1/2 tsp Kosher salt

Dissolve yeast in water in large bowl of an electric mixer, add both oils, sugar, and salt. Mix in 1 1/2 cups flour, add remaining flour 1/2 cup at a time. Dough will become quite stiff. Turn dough out onto lightly floured surface, knead dough until smooth and no longer sticky, about 10 minutes. Let dough raise in an oiled bowl, covered, for 1 hour or until doubled in bulk. Punch down. On a large, greased cookie sheet, use your fingers to press dough into a large disc about 1/2 in thick. Let raise 30 minutes.

Mix oil and garlic for topping. When dough has risen, brush oil over dough lightly. Sprinkle with rosemary and salt. Bake at 375 for 30 minutes until golden brown.