I love flat bread with a good, slightly burnt edges crust that was crisp and chewy at the same time.
If you have mastered making your own pizza, definitely you won't encounter any problem baking this focaccia. You can expand this recipe by adding various toppings on the bread and try a lot of different combinations. In my case, I have thrown in a handful of raisin to the dough. The raisin is added after proofing but you can also include them at the time of kneading, either way it works but most importantly the raisin should not be exposed, you do not want them to be bitter and burnt.
The focaccia will keep at room temperature for 2 days and freeze well up to 1 month.
Yield : 1 Loaf
2 1/4 C all purpose flour
1 tsp instant yeast
2 tablespoon oil
1 C warm water
1 tablespoon sugar
1/2 tsp salt
extra oil for drizzling
3/4 C raisin (optional)
Place flour, yeast, sugar and salt in a mixing bowl.
Gradually add water to form into soft dough
On floured surface, knead by hand for 5 minutes until smooth.
Transfer into greased and covered bowl, let rise until doubled for 1-1.5 hours. Dough is ready if an indentation remains when you press with your fingertips about 1/2 in into the dough.
Lightly grease a baking pan. Gently punch dough down, roll out into rectangle, spread the raisin (if using) leaving 1 in border.
Fold the dough, as though you were making an envelope. Tuck them in so none are showing. Roll out dough on floured board into rectangle to fit 12 x 8 in baking pan. Carefully lift the dough onto pan, stretch the dough into the corners. Drizzle oil on top.
Rest the dough for 45 minutes. Dimple the dough by pressing with your fingertips into the dough about 1/2 in deep. Towards the end of rising time, preheat oven @ 190C.
Bake the bread for 20 minutes or until golden brown.
Let sit in the pan for 5 minutes. Transfer onto rack to cool.
Linking to Yeastspotting 5-18-12