M makes fantastic focaccia. I crave it. The other day we had friends over for dinner, and had it with lamb. They asked for the recipe, so I had to type it up anyway. Therefore, I share it with you.Makes 1 round 10-inch loaf 1 package active dry yeast
3.5 cups all-purpose flour
2 teaspoons salt
5 tablespoons olive oil
2 teaspoons coarse sea salt
1 tablespoon chopped rosemary (optional) 1) Dissolve the yeast in .5 cup warm water. Let stand from 10 minutes. Sift the flour into a large bowl, make a well in the center, and add the yeast mixture, salt, and 2 tablespoons oil. Mix in the flour and add more water to make a dough. 2) Turn out onto a floured surface and knead the dough for about 10 minutes, until smooth and elastic. Return to the bowl, cover with a cloth, and allow to rise in a warm place for 2-2.5 hours, until the dough has doubled in bulk. 3) Punch down the dough and knead again for a few minutes. Press into an oiled 10-inch tart or pie pan and cover with a damp cloth. Let rise for 30 minutes. Preheat the oven to 400. 4) Poke the dough all over with your fingers to make little dimples in the surface. Pour the remaining olive oil over the dough, brushing it out to the edges. Sprinkle with the sea salt and rosemary if using. 5) Bake for 20-25 minutes, until pale gold in color. Carefully remove from the pan (a plastic knife is handy here) and let cool on a rack. Best eaten still warm, but also freezes well.