Focaccia

Directions

1. Sprinkle the yeast over 1 cup of the warm water in a large mixing bowl. Stir briefly, then let stand 5 minutes to dissolve. Attach paddle or dough hook to mixer. At low speed, stir in 2 cups of the flour and the salt. Beat about 1 minute more or until smooth. (Or, combine ingredients in a large bowl and beat vigorously with a wooden spoon for 2 minutes.) Add the remaining 1 cup of water and 3 tablespoons of the oil to blend. Add enough flour, 1/2 cup at a time, to make a soft dough that begins to pull away from the sides of the bowl.

2. On a lightly floured surface, knead dough for 8 to 10 minutes or until smooth and elastic. Place dough in a large, lightly greased bowl, turning to grease top. Cover with a kitchen towel and let rise in a warm, draft-free place for 1 to 1-1/4 hours or until doubled in bulk. Remove dough from bowl and gently knead 1 minute.

3. Lightly oil a 15x10x1-inch jelly-roll pan. With a lightly floured rolling pin, roll dough into a 12x8-inch rectangle. Carefully transfer to prepared pan, stretching it gently to edges of pan with fingers. Press top of dough with fingertips, leaving 1/2-inch-deep indentations. Cover and let rise 30 minutes.

4. Preheat oven to 425 degree F. Adjust 1 oven rack to lowest position. Place a shallow baking pan on the top rack of the oven. (If using a baking stone, place in cold oven and preheat for 30 minutes before baking.) Press dough again with fingers and brush with 1 tablespoon of the olive oil. Sprinkle with the salt and herbs.

5. Just before baking, carefully place 1 cup ice cubes in baking pan on the top oven rack and immediately place the dough on the baking stone on lowest oven rack. Bake for 20 to 25 minutes, if using stone (25 to 30 minutes if not) or until top is golden and bottom sounds hollow when removed from pan and tapped on bottom. Remove Focaccia from pan and transfer to a wire rack. While still warm, brush top with the remaining 2 tablespoons olive oil. Cool. Cut into 5x1-1/2-inch pieces. Makes 35 appetizers.