Focaccia

Simple Italian bread.

1 oz fresh yeast or 2 packages active dry yeast

2/3 cup lukewarm water

4 tbsp olive oil

3 cups all-purpose flour

1/2 tsp salt

1/2 tsp coarse salt

In a large bowl, dissolve yeast in warm water, about 10 minutes. Add 3 tbsp olive oil, flour and salt. Stir until combines and then knead the dough until smooth and elastic. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover  and let rice in a warm place until doubled in volume, about 1 hour.

Punch the dough and turn it out onto a lightly floured surface. Roll out to a large circle. Transfer to a baking sheet. Cover and let rise for 30 minutes.

Preheat oven to 400 F.

Uncover the dough and poke holes in it with your fingertips. Drizzle olive oil and sprinkle with coarse salt. 

Bake for 20-25 minutes , until just golden. Remove from the baking sheet and cool on a wire rack.

Adapted from THE BREAD AND BREAD MACHINE BIBLE by Christine Ingram and Jennie Shapter