Focaccia

If you're new to bread baking, I recommend starting out with focaccia. This recipe is very straight forward and doesn't involve any special ingredients or techniques. I love this recipe because the olive oil drizzled on the pan gives it a crunchy crust, while the inside stays soft. I keep the toppings very simple with fresh rosemary and coarse sea salt. Feel free to sprinkle some parmesan cheese on the bread before baking!

RECIPE

• 2 teaspoon active dry yeast
• 1 1/2 cup warm water
• 1 tablespoon sugar
• 4 cups all purpose flour
• 1 tablespoon salt
• 1/4 cup olive oil

TOPPINGS

• 2 tablespoons olive oil
• 1 tablespoon coarse salt
• 2 tablespoon fresh rosemary 

DIRECTIONS

1. In your standing mixer bowl, combine yeast, warm water, and sugar. Let stand 10 minutes until foam appears.
2. Mix the flour and salt together in a seperate bowl.
3. Turn mixer on with hook attachment and slowly add the flour mixture into the yeast mixture
4. Pour in 1/3 cup olive oil 
5. Once the dough comes together, remove from the mixer and knead for another 10 minutes
6. Form the dough into a round and place in a oiled bowl. Turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap and let it rise in a warm place for 1 hour.
7. Coat a sheet pan with a little olive oil. Once the dough has doubled, turn it out onto the counter and stretch the dough out on the sheet pan. It should be about 1/2 inch thick.
8. Cover the pan with plastic wrap and let rest for 15 minutes
9. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then sprinkle your rosemary and sea salt.
10. Bake for 15-20 minutes at 400 degrees F.