I love this stuff, but i didn't realize other people did until I made it for the Moonie meeting and it was all gone! Figured I'd share it with the class:

Jill's Perfect Focaccia Bread

1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 1/3 cups warm water (110 degrees F/45 degrees C)
3 tablespoons extra virgin olive oil, divided
4 tablespoons chopped fresh rosemary
4 tablespoons chopped fresh basil (I just toss them both in a food processor)
2 tablespoons grated cheese ( I use a mix of parmesean, asiago, and romano)


Mix the yeast into the warm water. Let stand while you mix the dry stuff, about five minutes. In a large bowl, stir together the flours, sugar and salt. Make a well in the center of the flour mixture. Carefully pour the water and yeast into the well. Pour 2 tablespoons of the oil into the well. (I check for malocchio here, I can't help it!) With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.

Punch the dough down. gently mix in most of the fresh herbs, set aside a tablespoon or so to sprinkle on top. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the herbs and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.

Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.



Dipping oil:

sea salt
onion powder
garlic powder
your favorite dried italian herbs
black pepper

drench in extra virgin olive oil.

dip away!