Classic Focaccia Recipe: Easy to Make at Home

INGREDIENTS

1‑1/2 cups warm water (105 to 110°F) 1 package active dry yeast 1 teaspoon sugar 4 cups all-purpose flour, divided 7 tablespoons olive oil, divided 1 teaspoon salt 1/4 cup bottled roasted red peppers, drained and cut into strips 1/4 cup pitted black olives

PREPARATION:

1. To proof yeast, sprinkle yeast and sugar over warm water in large bowl; stir until dissolved. Let stand 5 minutes or until mixture is bubbly. Add 3-1/2 cups flour, 3 tablespoons oil and salt, stirring until soft dough forms. Turn out dough onto lightly floured surface. Knead 5 minutes or until smooth and elastic, gradually adding remaining flour to prevent sticking, if necessary. Shape dough into ball; place in large, lightly greased bowl. Turn dough over so top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.
2. Brush 15-1/2X10-1/2-inch jelly-roll pan with 1 tablespoon oil. Punch down dough. Turn out dough onto lightly floured surface. Flatten into rectangle; roll out almost to size of pan. Place dough in pan; gently press dough to edges of pan. Poke surface of dough with end of wooden spoon handle, making indentations every 1 or 2 inches. Brush with remaining 3 tablespoons oil. Gently press peppers and olives into dough, forming decorative pattern. Cover with towel; let rise in warm place 30 minutes or until doubled in bulk.
3. Preheat oven to 450°F. Bake 12 to 15 minutes or until golden brown. Cut into squares or rectangles. Serve hot.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 295 mg Protein 5 g Fiber 1 g Carbohydrate 33 g Saturated Fat <1 g Total Fat 9 g Calories from Fat 36 % Calories 235 DIETARY EXCHANGE: Fat 2 Starch 2