This is the plain version just dimpled on the top and flavored with olive oil. You can also sprinkle sage, crushed olives, minced onions or rosemary over the top. It is excellent with cheese or served with antipasti. It is also good topped like a conventional pizza with tomatoes and cheese.
1 ounce fresh yeast
2/3 cup warm water
4 cups flour
6 tablespoons olive oil
Salt, to taste
Dissolve yeast in the warm water. Put flour into a large bowl and pour in the
yeast, salt and 3 tablespoons of the olive oil. Knead together until you have a
smooth, soft, pliable dough. Cover, and let rise in a warm place until the dough
has about doubled in size.
Punch the dough down and knead for a few minutes. Roll dough out to about 1/2
inch thick and lay it on a well-oiled cookie sheet. Cover with a damp cloth and
allow it to rise again for about 30 minutes.
Meanwhile, heat oven to 400 degrees F. Before putting Foccacia in the oven,
dimple the top by pressing the dough with your finger tips and pour the remaining
olive oil over the top, along with anything else you desire as a topping.