Foccacia!

I've previously posted on my ongoing efforts to make various kinds of flatbreads. Part of the reason for my obsession is that it kind of blows my mind that when it gets down to it, a lot of these are just made of different permutations of flour and water. Do it one way, get paste! Do it another way, get bread! Its crazy! At any rate, this project has been met with various successes and failures, including

Cumin-sesame flatbread, verdict: ok.
Poppy seed roti, verdict: totally not worth the effort
Pita, verdict: the best, most entertaining, awesome thing I've ever made
and now...
Foccacia. (verdict: good!)

1 tsp sugar
1 (.25 ounce) package active dry yeast
1/3 cup warm water

2 cups flour
2 tbsp olive oil
1/4 tsp salt

First, proof the yeast (I think the rumor is you probably don't need to do this for the little packets of yeast these days, but hey, its fun). Basically, put sugar, yeast, and warm water in a bowl. Let it sit there until its a little frothy (10 min or so), then you know the yeast is good.

Mix in the flour to the yeast mixture really well. Keep putting in water, a tablespoon at a time, until its like a dough and makes a ball that is moist but not sticky or wet.

Take it out of the bowl and make it into a ball, clean the bowl, and put a little oil in it. Put the ball in the bowl and cover with a towel. Put it in a warm place (if you're me, preheat the oven and let it sit on top) and let it sit for about 30 min.

Knead for a minute to deflate, and then put it on a lightly greased cookie sheet. Press it out, so it becomes pretty big and flat- mine took up almost the whole cookie sheet. Then brush with oil, sprinkle the top with salt and whatever herbs you feel like (basil, rosemary).

Bake it in a preheated HOT (475 degrees) oven for 10-20 minutes depending on how thick you made it and how crunchy you want it.

See how awesome it looks?


And here it is in context...