focaccia bread

focaccia bread is so amazing. 

here at my house, we tend to eat it almost like pizza... maybe with a salad or bowl of soup, but with some veggies and cheese on it. i know that's not exactly traditional, but it's how we roll. 

you could certainly use this recipe to make a more traditional focaccia - just leave out the veggies and cheese, or throw some olive oil and a few olives and sundried tomatoes on instead! i have even been known to throw on fake chicken or tofurkey sausages, mushrooms, spinach, you name it.

however you choose to eat it, this bread is fantastic. fluffy and chewy and ever so tasty. 



ingredients:

for bread:
1 1/2 + c white flour
1 c whole wheat flour
2 1/2 t yeast
1 t salt
1 c hot (as hot as your tap makes it) water
2 T oil (i use olive)
corn meal

toppings (optional):
1 T pesto/finely chopped basil
1 T olive oil

1 onion
1 red pepper
1 T garlic, grated

1 c cheese, grated (i used daiya pepperjack for my side, parmesan for matt's side)

to make:

first, the dough!

combine 1 c white flour with yeast and salt. 

mix hot water and oil, and add to flour/yeast mixture. stir with a large spoon or a paddle attachment for a mixer until it's well-combined. 

add 1/2 c of each white and whole wheat flour, a bit at a time. stir as you go. 

add at least 1/2 c more of whole wheat flour, kneading once the mixture stops being sticky. add white flour as needed (not more than 1 T at a time). knead for about 3 minutes. 
 

let the dough rest about 15 minutes.

grease a 13x9" (lasagna style) pan. sprinkle with cornmeal. knead the dough once or twice, then press it into the pan evenly, stretching it to reach the corners if needed. 

allow the dough to rise until doubled (45 minutes or so). 

meanwhile, if you're topping the bread, prepare the toppings!

mix the pesto and olive oil in a small bowl.

slice onion and red pepper into thin strips. saute on medium-low heat until they soften and brown a little. i like to add a t or so of balsamic vinegar near the end, but it's not mandatory. add the garlic near the end as well. 

grate cheese. 

once the dough has risen, poke holes in it with your finger, about 1 1/2" apart, about 1" deep. 

next, brush on the pesto/oil mixture.

then (if using) add veggies on top, evenly spread. 

and finally, top with cheese, if desired.

bake at 400 for 15-20 minutes, until the outside crust is crispy, and the cheese is melted. 

enjoy!