Focaccia

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Here's another easy and delicious recipe to enjoy with the kids while they're around during Spring Break. Focaccia is always a crowd pleaser and the little ones will love to get their hands into the mix by spreading the toppings of their choice. For the adults in the crowd, focaccia is an easy way to take that lunch sandwich from ordinary to extraordinary, and goes beautifully with a warming bowl of Tomato Soup . This recipe also does double duty as a dessert/breakfast food when spread with grapes, pinenuts and a dash of cinnamon.

Makes 1 pan

  • 5 cups flour

  • 2 1/2 cups warm water.

  • 2 Tbsp. bakers yeast

  • 2 Tbsp. sugar.

  • 1 tsp. sea salt

Dissolve the sugar into the warm water and add the yeast - set aside for 5 minutes to proof (yeast should rise and get bubbly. Add yeast mixture to the flour and salt and mix with stand mixer or by hand until smooth and elastic - about 10 minutes by hand, less in a mixer. Place dough into a well oiled, covered bowl and set aside in a warm, draft free area until doubled in volume.

Oil an 8x11 baking sheet and press in dough, spreading to the edges. Press your finger tips into the bread to create little impressions and add toppings as desired - I love Rosemary & Coarse Sea Salts, but feel free to experiment with herbs, spices and other ingredients such as olives and pinenuts. Let rise another 20 minutes and bake at 350F for 25 minutes or until golden and cooked through.

bakingdanielle acken