Focaccia Dough

Active Dry Yeast-1 pkg
Warm Water-1- 1/2 C
Salt -1/2 Tsp
Olive Oil-2 Tbls.
Flour -About 3 C

Procedure: In a large bowl, sprinkle yeast over water; let stand until foamy, about 5 minutes. Stir in salt and oil. Add 2 1/2 C flour; stir until blended. Beat with an electric mixer on medium speed until dough is elastic and stretchy (3 to 5 minutes). Stir in 1 1/3 C more flour.

To knead by hand, turn dough out onto a floured board and knead until smooth and springy (5 to 10 minutes. To knead with a dough hook, beat on medium speed until dough is stretchy and pulls cleanly from sides of bowl (5 to 7 minutes), adding more flour, 1 Tbls. , at a time, if dough is sticky. Place dough in a greased bowl; turn over to grease top. Cover with plastic wrap. Let dough rise in a warm place until doubled (about 45 minutes).

Coat a 10 by 15 inch rimmed baking pan with 1 Tbls. Olive oil. Punch dough down and knead briefly on a lightly floured board to release air. Roll into a rectangle about 1/2 inch thick. Place dough in pan, patting firmly to pan edges (if dough is too elastic, let rest for about 5 minutes and then continue). Cover and let rise in a warm place until almost doubled (about 35-45 minutes).

Brush dough with remaining 1 Tbls., oil. With your fingers, gently press dimples in surface. Season to taste with salt and pepper. Bake at 400 degrees until edges are well browned (30 to 40 minutes).

Variations: For a more Italian flavor, add minced or pressed garlic to the tomato-basil mixture. For a milder garlic flavor, sauté it lightly in a little of the olive oil before adding it to the tomato basil mixture.

Another alternative with focaccia is to split garlic cloves in half and push them down into the dough just after it is put into the pan, then lightly drizzle olive oil over the top of the dough and sprinkle with coarse salt and fresh-ground pepper. The dough puffs up around the cloves as it does its final rise, and the garlic bakes as the bread bakes, giving the garlic that delicious mellow baked-garlic flavor. If you do want to try that, then broil/toast the focaccia strips very carefully at least 6 inches from the broiler, and the garlic won't burn.