this Italian herb focaccia recipe is one of those quick ones you can throw together with whats already in your pantry. I like to cut them into bread sticks and OF COURSE serve them with pasta:) In two hours (including prep time, rising time, and baking) you can have this ready in time for dinner.
2 1/2 - 3 cups all purpose flour
1 TB dried Italian seasoning
1 TB sugar
1 tsp salt
2 1/4 tsp (or one package) active dry yeast
3 TB e.v.o.o.
1 cup very warm water
FOR THE TOP
2 TB e.v.o.o.
2 tsp kosher salt
1/4 cup grated parmesan cheese
Mix the flour, Italian seasoning, sugar, slat and yeast in a large bowl. Add the 3 TB olive oil and the warm water and beat on medium speed with electric mixer. Stir in remaining flour until dough is soft and leaves sides of bowl.
Place dough on lightly floured surface and knead 5-8 minutes till dough is springy.
Place dough in a greased bowl covered in plastic wrap and allow to rise about 30 minutes.
Grease large cookie sheet and divide the dough into two flattened rounds. Cover loosely with plastic wrap and let rise in a warm place for about 30 minutes. Make depressions into the dough rounds with your fingers, about 2 inches apart. Brush tops with olive oil, sprinkle with salt and grated cheese and bake 15-20 minutes in a 400 degree oven.
Then, MANGIA!
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