Focaccia Bread

This is a simple recipe that Don and I love. I got it from allrecipes.com but have added a few touches of my own. It is delicious with spaghetti, soup and lots of other things. We like to tear off pieces and dip them in olive oil sprinkled with a little freshly-cracked black pepper.

1 tsp. white sugar
1 (.25 oz) pkg. active dry yeast (or 2-1/4 tsp.)
1/3 c. warm water (110° F)
2 c. all-purpose flour
2 T. olive oil
1/4 tsp. salt

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all the flour is absorbed. When the dough has pulled together, turn it out onto a lightly-floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Preheat oven to 475°.

Deflate the dough and turn it onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place it on a lightly greased baking sheet. Brush the dough oil and sprinkle with salt. (I press indentations in it with the end of a wooden spoon. I sprinkle it with kosher salt and rosemary.)

Bake in a preheated oven for 10 minutes (longer if you like it crispier).

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Yum!