Focaccia

Garnishing the top with seasonal vegetables or herbs adds both decoration and subtle flavors to this rustic bread. Photo by Justin Snavely.

Ingredients

For dough

5 cups all-purpose flour

1 teaspoon instant dry yeast

1-3/4 cups warm water

1 tablespoon salt

2 tablespoons olive oil

For toppings

1/2 small red onion, thinly sliced

2 sprigs rosemary

1 small bunch fresh chives

1 small bunch curly parsley

3 grape tomatoes, halved

2 cloves garlic, thinly sliced

Instructions

To make dough: In a large mixing bowl, combine all ingredients until a sticky ball forms. Knead for 5 minutes. 2. Cover and let rise in a warm place until doubled in size, about 1-1⁄2 to 2 hours.

Grease a 12x17-inch sheet pan with olive oil. Roll out dough until it reaches a size big enough to fill the sheet pan. Place dough in sheet pan. Brush top with olive oil. Cover and let rise in a warm place until doubled in size, 1-2 hours.

To bake: Press dimples into dough about 2 inches apart. Apply toppings in a decorative pattern. Brush top with olive oil. Bake at 425° for 15 minutes or until crust is a deep golden brown. Let sit for 10 minutes before eating.