Focaccia (Italian Flatbread)

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Flour - bread
1 tablespoon	15ml	Dried rosemary leaves
2 teaspoons	10ml	Salt
1/2 tablespoon	7.5ml	Yeast
3 tablespoons	45ml	Oil - olive
1 cup	237ml	Water - hot
		Oil - olive

Recipe Instructions

Mix 1 1/2 cups of the flour, the rosemary, salt, and yeast in a large bowl thoroughly. Add 3 tablespoons oil and the hot water. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.) Punch down dough. Brush 12-inch pizza pan or large cookie sheet with oil. Press dough in pizza pan or flatten into 12" circle on cookie sheet. Make depressions, with fingers about 2 inches apart, into dough. Brush with oil; sprinkle with pepper. Let rise uncovered in warm place 30 minutes.

Heat oven to 400F. Bake 20 to 25 minutes or until golden brown. Brush with additional oil. Serve warm.

*If using quick-acting yeast, omit first rise. After kneading, cover dough and let rest 10 minutes. Press dough in pan and continue as directed.

High altitude directions (3500 to 6500 feet): Rising times may be slightly shorter.

Source:
Red Star Yeast

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