Herbed Focaccia Bread

Most of the time we have soup, we like to have a little bread to soak up remaining broth.  This focaccia bread fits that role nicely.  You may omit the cheese, as you like.

  2 1/4 Tsp Active Dry Yeast                                                     1/2 Tsp Dried Basil

  1 Cup Warm Water                                                                  1/4 Tsp Dried Rosemary, Crushed

  2 3/4 Cup All Purpose Flour                                                    3 Tbl Herbed Olive Oil

  1 Tsp Salt                                                                                 2 Clove Garlic, Minced

  1 Tsp Sugar                                                                              2 Tbl Parmesan

  1 Tsp Dried Oregano                                                               1 1/2 Cup Mozzarella

  1/2 Tsp Dried Thyme                                                              

Mix the yeast and water in a small bowl. Let proof for 5 minutes.

In large bowl for your stand mixer, stir together flour, salt, sugar, oregano, thyme, basil, rosemary and black pepper.  Add the yeast mix and 1 tbl herbed olive oil to the dry ingredients and combine.  When dough has pulled together, use mixer to knead until smooth and elastic.

Lightly oil a large bowl, place dough in bowl, and turn to coat with oil. Cover and let rise in warm place 25 minutes.

Preheat oven to 425 degrees.

Punch dough down, place on a baking sheet lined with a silicone mat, non stick foil or greased.  Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).   

Prick dough with fork.  Brush top with remaining olive oil.  Spread minced garlic over the bread, then sprinkle with Parmesan and mozzarella cheese.   

Bake for 13-15 minutes until golden brown.