We normally buy this bread but won't anymore ... we decided on Italian for dinner tonight after Adam had already been to the grocery store and he wasn't going to go back. So he found the recipe to bake the bread - totally easy, really good, and why pay 4 bucks for a small loaf of this when it's cheaper to make it?
* 1 teaspoon white sugar
* 1 (.25 ounce) package active dry yeast
* 1/3 cup warm water (110 degrees F/45 degrees C)
* 2 cups all-purpose flour
* 2 tablespoons olive oil
* 1/4 teaspoon salt
1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. 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.
3. 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.
4. Preheat oven to 475 degrees F (245 degrees C).
5. 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.
6. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Adam changed the recipe by tripling the amount of yeast. It would be good to add some Italian dried herbs - we'll do that next time. And then have it with motz cheese and balsamic vinegar - yummmm!
Be aware that baking it at such a high temperature means it cooks REALLY fast - we pulled it at 9 minutes, and the bottom was just about to start turning black.