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Focaccia Bread Recipe

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This recipe for Focaccia Bread, by , is from Cooking with the Cruickshanks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vanessa Figus

Category:
Category:

Ingredients:  
Ingredients:  
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/3 cup warm water
2 cups all-purpose flour
2 tbsp olive oil
tsp cracked sea salt
cherry tomatoes (optional)
tsp herbs (your favourite)

Directions:
Directions:
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 of 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 degrees.Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet.Brush the dough with oil and sprinkle with salt, herbs and tomatoes. Bake focaccia in preheated oven for 10 to 20 minutes. If you like moist and fluffy, wait just about 10 minutes. If you like it crunchier and darker on the outside, wait 20 minutes.

Personal Notes:
Personal Notes:
I like to use Italian dried herbs and add cherry tomatoes to the top before baking.

 

 

 

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