Serves: 5
Total Calories: 360
Yield: 2 Medium Rounds

2 teaspoons active dry yeast
1/4 cup lukewarm water
1 tablespoon salt
3 3/4 to 4 cups white unbleached flour
1 1/4 cups plus 1 tablespoon lukewarm water
TOPPING
1/4 cup extra virgin olive oil
2 teaspoons coarse sea salt
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried (or to taste)

1. Place the yeast and 1/4 cup water in a dishpan or large bowl, stir with a wooden spoon, and let sit for 5 minutes. Add the salt, 33/4 cups of flour, and the additional water. Stir as long as you can, then mix with your hands, adding a small amount of extra flour if the dough is too wet to pick up (just keep in mind that the wetter the dough, the airier the Focaccia will be). Knead for about 5 minutes, or until the dough is smooth and elastic. Shape into a ball.

2. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for 1 to 2 hours, or until the dough doubles in bulk. Lightly oil two 9-inch round cake pans and set aside.

3. Punch down the risen dough, cut in half, and place in the prepared pans. Gently stretch the dough to fit the pans. (If the dough resists, let it rest 5 or 10 minutes, then try again.) Cover and let rise about 30 to 40 minutes, or until doubled in bulk.

4. With your fingers, make dimples all over the surface of the risen dough. Drizzle with olive oil, and sprinkle with salt and rosemary.

5. Place in a preheated 450ºF oven and bake for 15 to 18 minutes, or until the Focaccia is golden brown. Cool on a wire rack. Serve warm or at room temperature.

Nutritional Facts:

Serves: 5
Total Calories: 360
Calories from Fat: 96

More Recipes from the Great Natural Breads Made Easy Cookbook:
Pita
Lavash
Pideh
Matzoh
Focaccia
Pizza Crust
Dinner Rolls
French-Style Hard Rolls
Whole Wheat Rolls
New York Bagels
Egg Bagels
Teething Biscuits
Soft Pretzels