Easy Homemade Focaccia

I love the flavor imparted to bread by a long slow rise. But some days, I need bread to rise and bake fast. Focaccia comes together in about an hour and dresses up pasta, soups, salads and sandwiches. This recipe is fool proof and the leftovers make fantastic paninis. Feel free to use any herb that suits your taste.

This recipe works with fresh or dried herbs.
I snipped this rosemary from the herb bed just outside the kitchen door.

Mix dry ingredients and herb in a large bowl.

Add warm water, olive oil and egg. Combine to form a thick batter.
Cover bowl and let rest 10 minutes.

With oiled hands, spread batter in pan.  Don't worry if it doesn't reach the corners of the pan.
It will spread out as it rises. Top with olive oil, cheese, salt & pepper.
Let rise in a warn place until nearly doubled.

Bake risen dough in a 400 degree oven for 25 minutes.

Cool bread and cut into squares. Serve with olive oil or balsamic vinegar for dipping, if desired. 

Adapted from Fleischmann's Yeast Best-Ever Breads 

Makes 6 generous servings

1 3/4 cup all-purpose flour

1 cup whole grain flour

2 1/4 tsp quick rise yeast (1 package)

2 Tbsp fresh rosemary or 2 tsp dried 

1/2 tsp salt

1 cup very warm water (120 - 130 degrees)

2 Tbsp olive oil

1 egg

Topping

1/4 cup olive oil

1/4 cup grated Parmesan cheese

Salt & pepper

In a large bowl, combine flours, yeast, rosemary and 1/2 tsp salt. Stir in warm water, 2 Tbsp olive oil and egg to make a stiff batter. Cover and lest rest 10 minutes. With lightly oiled hands, spread batter in an oiled 13 x 9 inch baking pan. Top with 1/4 cup olive oil and cheese. Sprinkle lightly with salt and pepper. Cover loosely with plastic wrap and let rise in a warm place until almost doubled, 15 to 30 minutes. Bake in a 400 degree oven for 25 minutes. Let cool and cut into squares. 

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