Recipe! (Focaccia Bread)

Olive & Sun-Dried Tomato Focaccia Bread

(from The Garden of Vegan, Barnard & Kramer)

Focaccia is a traditional Italian flatbread which is drizzled with olive oil, sprinkled with coarse salt and coarsely chopped herbs, and baked.  These days it comes soft or crisp, thick or thin.  This is our version of a classic favorite...

-1 pizza dough, uncooked:

2 tsp dry active yeast
1&1/2 cups warm water
1 tsp dry sweetener
3 cups flour
1 tsp salt

In a large bowl, stir together the yeast, warm water, and sweetener.  Let sit for 10 minutes.  With a wooden spoon stir in 2 cups of the flour until well combined.  Stir in the remaining flour and salt.  On a lightly floured surface, knead the dough for 6-8 minutes or until smooth and elastic.  Transfer dough to a large, lightly oiled bowl, turning dough until covered with oil.  Cover with a cloth and set aside in a warm, non-drafty spot and let rise until double in size (approx 1-1&1/2 hours).

-1&1/2 tsp dried rosemary
-1&1/2 tsp dried oregano
-1 tsp coarse sea salt
-1/2 tsp coarse black pepper
-2 tsp olive oil
-1/3 cup olives (your choice), chopped
-1/3 cup sun-dried tomatoes

Preheat oven to 400 degrees F.  In small bowl, mix together the rosemary, oregano, salt, and pepper.  Set aside.  Punch down dough and roll out to form a rectangle.  Place loaf on lightly oiled cookie sheet and let rise for 30 minutes.  Dimple surface of dough all over with fingertips and brush surface with olive oil.  Sprinkle rosemary mixture evenly over dough and top with olives and sun-dried tomatoes.  Bake for 15-20 minutes or until edge is browned. 

Enjoy!