Homemade Focaccia

I never had active dry yeast on hand in the pantry until I started making pizza dough, but I’m glad that I do now. One night while flipping through my favorite cookbook, I realized I had all the ingredients to make my own bread. When Casey’s mother, Miss Ginger, came to town, I served it with roasted red pepper dip, olive oil, and balsamic vinegar glaze, then took it to co-workers at MBA the next day. Endless possibilities with a blank slate recipe like this.

3 cups of bread flour, plus extra for dusting

1 package active dry yeast

1/2 cup of extra virgin olive oil, plus extra for greasing and brushing

1 1/4 cups warm water

12 cherry tomatoes, halved

Rosemary sprigs

Coarse sea salt

~ Preheat oven to 400º F.

~ Put the flour and yeast into a food processor and put on low speed.

~ Slowly add olive oil and water until mixture forms soft dough.

~ Remove to lightly floured surface and knead for 5 minutes.

~ Transfer to greased backing tray, and spread dough to edges.

~ Brush with oil, push in tomato halves and rosemary sprigs.

~ Sprinkle with sea salt, then cover with damp cloth for 40 minutes.

~ Bake at 400º for 23 minutes.

Variations:

~ Push in garlic cloves, roasted red pepper, caramelized onions, thyme . . . .

~ Sprinkle with parmesan cheese, shredded cheddar . . .