Easy Italian Herb Focaccia

This recipe was in a newspaper long ago and I just happened to write it down and and try it.  It was easy and gooood!  Went very well with dinner tonight -- pasta and venison parmesan.

This recipe makes a 9 x 13 pan.  I just made half the recipe -- but here's the whole thing for a 9x13 pan.

3 1/4 C flour

1 envelope dry yeast (2 1/4 t.)

1 T. sugar

1 t. salt

1/4 C extra virgin olive oil

1 2/3 C warm water (120 - 130 degrees)

2 T parmesan cheese

1 T Italian seasoning

Mix flour, yeast, sugar, and salt in a large bowl.  Add 2 T. olive oil and water.  

Stir until well mixed.

Press dough into greased 9 x 13 pan.  Cover and let rise until double -- about 30 minutes.

After the dough has risen, poke multiple holes into the dough with the handle of a wooden spoon.  

Drizzle two tablespoons olive oil over the dough, sprinkle with parmesan cheese and Italian seasonings.

Let rise 15 more minutes while the oven pre-heats to 375 degrees.

Bake 30 minutes until light brown.  Cool and cut into squares.  

Serve warm with olive oil for dipping.

The bread got me so excited that I almost forgot about the salad that was going along with dinner!

This is super easy -- not a lot of fussy kneading and rising like most breads.  

Hope you give it a try.

Enjoy friends!