Ryan's Focaccia

Focaccia makes the most delicious sandwiches but I love it plain dipped in oil and balsamic vinegar. It's dense and chewy and you can make as many variations as you can imagine. The herbs and cheese mentioned below are just an example - experiment and go crazy!! As an added bonus it's much more simple to prepare than other breads and doesn't take long or require fancy equipment.

• 1/4 cup warm water
• 1 tsp granulated sugar
• 1 tbsp dry active yeast
• 2 3/4 cup flour
• 1 tsp salt
• 4 tsps dried or fresh herbs (garlic, oregano, thyme, rosemary)
• 1 tbsp canola oil
• 3/4 cup water
• 2 tbsp olive oil
• 1/2 cup old cheddar cheese

In a small bowl combine the 1/4 cup warm water, yeast and sugar and allow to proof for 10 minutes. You will start to see foam forming as the yeast starts to feed.

In a large bowl combine the flour, salt and herbs. Mix with your hands to make sure they are evenly mixed. Add in the canola oil, remaining water and the yeast mixture.

When all of the ingredients are roughly mixed dump it all out on a floured counter surface and knead until smooth and elastic. Lightly oil a large bowl and place the dough ball in the bowl. Turn the dough ball in the oil until all surfaces are covered with a light coating. Cover with a clean damp cloth and let rise in a warm dark place for 20 mins. While the dough is resting preheat your oven to 450F

Punch down your risen dough and turn onto a greased cookie sheet. Push it out with your hands until you have a 1/2" square or rectangle. Brush olive oil over the surface and then sprinkle with cheese. Bake on the bottom rack for 15 minutes until golden.

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