Focaccia Bread

2.5 cup Organic All-Purpose White Flour
0.25 ounce Yeast, bakers
1 cup (8 fl oz) Water, tap
1.5 tsp Granulated Sugar
0.5 tbsp Salt
1.5 tbsp Extra Virgin Olive
0.5 tsp Rosemary, dried
0.5 tsp Pepper, black
0.5 tsp Oregano, ground

In a bowl mix the yeast, warm water, and sugar and let it stand 10 minutes. In a large bowl mix the flour and half the salt. Pour in the yeast in a well in the center of the flour. Add half the oil. Mix with a spoon and then your hands. Knead for 10 minutes. Shape in a ball, coat in oil and let rise, covered in a bowl for about 30 minutes, or until it doubles. Punch down, cover and let rise as before. Spread in greased baking pan, force up the edges to form a wall. With your knuckles press down the surface of the dough to make indentations. Cover and let rise 15 minutes. Preheat oven to 450 F. In a bowl blend the remaining olive oil, salt, oregano, rosemary and pepper. Press down the dough like before. Spread the oil mixture over the dough, leaving edges bare. Brush remaining oil on edges. Bake for 20 minutes, then cover with foil and continue baking 15 minutes longer. Cut in rectangles Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user CAROLYB.