It seems that everyone was making bread earlier this year and I certainly had my own experiments with the subject and hit on several favourites. But when it comes to ones that can be paired with anything and act more like a blank slate or a vehicle for toppings as my wife is fond of saying the Focaccia is the best choice. This particular recipe is simple to make and can be topped with almost anything you like or eat plain!

Timing
Preparation: 30 minutes
Rise: 30 minutes
Bake: 30 minutes
Total: 1.5 hours

Ingredients
1 cup of Water (Warm ~41-46C)
2 tablespoons of Butter (Soft)
1 teaspoon of Salt
2.25 cups of 00 Flour or All-Purpose.
2.25 teaspoons of Instant Yeast
2 tablespoons of butter (melted)
1/3 cup Cheese of your choice

Process
Add the water to a bowl and mix in the yeast using a fork, stirring until it dissolves completely. Once done, you can add in the flour, butter, and salt. Mix (don’t be afraid to get your hands in there) until a soft dough is formed.

Turn the dough out into floured surface; you can use an all-purpose flour on the surface. Then proceed to knead the dough using the push-pull method. Add additional flour if needed a tablespoon at a time until it becomes smooth and elastic. It should take about five to ten minutes. Place the dough ball into an oiled bowl and cover with a greased plastic wrap and let rest for ten minutes.

After resting, place the dough on a greased baking sheet and using your hands, pat it out into a twelve-inch circle. Cover again with your greased plastic wrap and let it sit and rise for about half-an-hour or until it’s doubled in size. At this point, you can pre-heat your oven to 375F.

When the dough has risen, using your fingers poke several holes around the dough, about a half-inch deep. Then brush on the melted butter and add your cheese and any other toppings you’d like (rosemary, garlic salt or similar). Then bake in the oven for thirty minutes.

Serve with your favourite soup or dip in olive oil and balsamic vinaigrette.

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