This Focaccia bread is fun and easy to make to serve as a side with your favorite pasta dish or you can cut it into sandwich size pieces and make delicious sandwiches! I’m not sure which way I like it best! Focaccia is a bread that is a flat rustic shaped bread topped with herbs and baked in the oven. It is similar in texture to a pizza dough, but because it is drizzled with olive oil prior to baking, it is more moist than pizza dough.
1 pkg. yeast
1 c. warm water
1 t. salt
2 1/2 c. whole wheat flour (or you can use half unbleached white flour)
Dissolve yeast in warm water. Add salt and enough flour to make dough easy to handle. Knead about 10 minutes until smooth and elastic (if using a bread mixer, add only enough flour to clean the sides of the mixing bowl, then mix on high 6 minutes).
Use your hands to spread the dough about 3/4″ thick on a sheet pan, cover and set aside for 30 minutes. (No need to use a rolling pin, it’s supposed to be rustic!)
After about 30 minutes, use your fingertips to create dimples in the dough. Cover again and leave it to rise about 20 minutes longer. These dimples are characteristic of Focaccia bread.
Meanwhile, preheat the oven to 425°.
Just before baking, drizzle the top with olive oil. Then sprinkle with coarse salt and a little dry rosemary (or other dry herbs of your choice.) Sprinkle with garlic powder if desired.
Bake about 20 minutes or until golden.