Focaccia Bread

This recipe is submitted from the Kitchen of the Biancheria Family and Worcester School Committee member Dianna Biancheria.

Focaccia Bread

• 1 fresh dough
• Extra Virgin Olive Oil
• Coarse sea salt
• Rosemary, fennel or oregano

Directions:

1. Knead your dough for 3 to 4 minutes; allow the dough to rise for at least 30 minutes
2. Put your dough into a flat pizza pan and use your fingers to press it into an even layer
3. Using your fingers press light of indentations (dimples) into the dough — continue this over the entire surface of your dough
4. In a small bowl, put 3 tablespoons of oil and then brush the top of the dough with oil
5. Some oil will settle into the indentations
6. Lightly sprinkle the dough with coarse sea salt and rosemary, fennel or oregano
7. Pre-heat oven at 400°
8. Bake for 25 minutes
9. Remove from over and let sit for 5 minutes
10. Cut into squares and serve

(Black olives may also be spread over the top of the dough prior to baking)

Lead image courtesy: axmai on VisualHunt / CC BY-SA