FOCACCIA
Two 8- or 9-inch round breads or one large bread
Prepare:
- Pizza Dough through the first rise
Divide the dough in half, roll each piece out to a ½-inch-thick round, and transfer to 2 well-oiled 8- or 9-inch round cake pans or square baking pans. Alternatively, keep the dough in one piece, roll it out into a ½-inch-thick rectangle, and use a large baking sheet. Cover with oiled plastic wrap and let rise until puffy, 1 to 1 ½ hours.
Preheat the oven to 400°F.
Ten minutes before baking, press the dough with your fingertips to make indentations all over. Drizzle with:
- Up to ½ cup (100g) olive oil
Top with any of the following, or a combination:
- 2 tablespoons grated cheese, such as Romano, Parmesan, or Asiago
- 1 teaspoon crumbled dried herbs, such as rosemary, thyme, or oregano, or up to 1 tablespoon fresh herb leaves or minced herbs
- ½ teaspoon coarse or flaky salt
- Slices of sun-dried tomatoes, olives, Caramelized Onions, diced roasted potato, roasted garlic cloves, or grapes
Bake until golden brown, about 25 minutes. Turn out of the pans and onto a wire rack. Serve warm or at room temperature, as is, or sliced open horizontally to use as a sandwich bread.