Basic Focaccia Bread - With Variations

I am breaking my long-standing silence because of an especially pleasant culinary victory this week. I apologize to all of my friends for not being attentive to my blog, but I am thrilled to have the time to dedicate again to sharing recipes and thoughts with you all on a regular basis. Thank you for reading.

This is a recipe I adapted from Epicurious, but made my own with a few flavor additions.

Focaccia Bread
Makes 1 large loaf
Prep Time: 2 hours (including rise time)
Cook Time: 25-35 minutes

• 1 package active dry yeast
• 4 1/2 cups all-purpose flour
• 1/4 cup + 3 tbsp extra virgin olive oil for topping
• 2 tsp salt + 1 tsp coarse sea salt for topping (optional)
• 1 2/3 cups warm water (100-110 degrees)
• 1 tsp garlic powder
• 1 tsp dried oregano or thyme

Dissolve the yeast in the warm water and allow to become cloudy and bubbly, about 5 minutes. Meanwhile, mix the dry ingredients with the paddle attachment in the bowl of a standing electric mixer (or a standard mixing bowl with a whisk).
Add the yeast mixture and oil to the mixer and mix on medium until a sticky dough forms. Switch to the dough hook.
Knead on medium to high (my mixer tended to dance around my counter a bit) for 5 minutes.
Turn out on to a floured surface and knead for another 5 minutes.
Toss the dough in an oiled bowl until coated and allow to rise, covered, for an hour and a half or until doubled in volume. Meanwhile, pre-heat the oven to 425 degrees.
Turn the risen dough out onto a parchment-lined baking sheet and make indentations in the top with your fingers evenly throughout the loaf.
Brush with oil and sprinkle with salt or additional herbs. Bake for 25-35 minutes until golden brown. Allow to rest for 30 minutes before cutting.

Serve with olive oil for dipping.

You can get creative and top the bread with sun-dried tomatoes, olives, feta cheese, or parmesan. Some people find the salt crust a tad overpowering, so do what works for you.