the dank foccacia with coarse salt (v)

This idea for this blog was born from the request for my Foccacia recipe. It is one of the easiest breads to make, and after losing the recipe for about six months, I can finally share it!

One summer I was a nanny for a 2 year old little boy, Oli.  I used to clean and cook when he was napping, and I found this recipe originally in some random cookbook that belonged to Oli's mama, Patty.  I copied the recipe down and have been making it for years.  At first the recipe was simply called foccacia, but after several times of making it, I re-wrote the title so that I would know it was the recipe I wanted, since I kept it in a notebook of recipes that I had copied from other cookbooks.  It's an incredibly versatile recipe, and my friend Ashley has made so many different yummy variations using this recipe.  She even made it into a loaf of bread and made french toast out of it.  Yum! 

This recipe makes a traditional breaddy focaccia.  It's moist and delicious, and can be rolled or spread thin enough for a pizza crust.  Have fun experimenting with it!

 you will need yeast, but don't be afraid.  it's easy.

Foccacia

1 tsp. yeast

1 tsp. sugar

1 cup warm water

Dissolve the yeast and sugar in the warm water.  Let proof for a few minutes.

Add 1/4 cup olive oil

1/2 tsp. salt

add up to 4 cups flour gradually.  You may only need 3, just add enough flour to mix into a nice soft ball.

Knead for a few minutes then put into an oiled bowl, roll the ball around in the oil to coat.  Put a warm wet towel over the bowl and let the dough rise for 1 hour.

Make one big or several small dough rounds, flatten slightly with your hand and add toppings of choice.  My original recipe called for olive oil, rosemary and coarse salt.  I recommend this first, then you can stray and add your own yummy toppings!

Bake on a cookie sheet at 425 for 10 minutes.  Lower the oven to 400 & bake for 10-15 min. longer.

Enjoy!  .