Foccacia Bread

Note:

You can make this in advance and refrigerate for a few hours before baking.

INGREDIENTS – DOUGH:

• 1.5 cups plus 2 Tablespoons of warm water
  • 13 oz. by weight
  • 105 to 115 degrees Fahrenheit
• 3 Tablespoons Oil
• 1 Tablespoon Sugar
  • was 3 T on original recipe
• 1.5 teaspoons Salt
• 2 Tablespoons Yeast
• 4 Cups flour
  • 480 grams by weight
  • I used 1/2 G.P. and half Bread Flour
• 2 teaspoons oregano
• 2 teaspoons powdered garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried basil.
  • Could substitute 2 Tablespoons Italian Seasoning for the oregano, garlic, thyme, and basil.

INGREDIENTS – TOPPING

• 1/4 cup olive oil
• 1 Tablespoon Italian Seasoning or fresh basil
• 1/4 cup shredded Parmesan cheese
• 1 1/2 cup shredded mozzarella cheese

INSTRUCTIONS:

1. Stir together all ingredients except flour in a mixer with a mixing paddle on low speed.
2. Add 2 cups of flour, 1/3 cup at a time.
3. Replace the mixing paddle with a dough hook.
4.  Increase the speed slightly.
5. Add the remaining flour, 1/3 cup at a time.
   1. If the dough looks sticky and does not clean the sides of the mixing bowl, slowly add up to another 1/3 cup of flour until it does. (40g)
6. Continue to kneed with the dough hook for 5 minutes.
7. Let the dough rest for 5 minutes
8. Roll into an oiled jellyroll pan
9. Top with olive oil
10. Punch dents about halfway through in top with knuckles or fingertips.
11. Prick the dough all the way through, every inch, with a fork.
12. Top with shredded Parmesan and Mozzarella cheeses
13. Add remaining Italian seasoning
14. Let rise 15 minutes
15. Bake at 350 degrees 18-20 minutes (turning the pan 180 degrees at the 10 minute mark) until the bread browns.
16. Cut with a pizza cutter while the cheese is still warm or it will crack and fall off.