Focaccia (Italian Garlic-Cheese Bread)

The first time I ever tasted "Roman bread" was at Monti's la Casa Vieja in Tempe, Arizona. I vowed to find a good recipe and tweak it to my liking, and this is the result.

Ingredients

• 1 package dry yeast
• 1 cup warm water
• 2 teaspoons granulated sugar
• 3/4 teaspoon kosher or sea salt
• 1/4 cup olive oil
• 2 2/3 to 3 cups all-purpose flour
• 4 garlic cloves, minced
• 1/4 cup Parmesan cheese
• Fresh or dried rosemary leaves

Instructions

1. Dissolve yeast in water. Let stand until bubbly. Stir in sugar, salt and olive oil. Add 2 cups flour and eat until elastic. Stir in 2/3 cup more flour. Knead for 10 to 15 minutes.
2. Put into a greased bowl. Turn over to coat well. Cover and let rise for 1 hour.
3. Heat 1/4 cup oil. Add garlic and cook until soft and yellow. Set aside.
4. Punch dough down and knead briefly. Roll with a rolling pin and stretch to fit a greased 15 x 10 inch jellyroll pan (with sides). Pierce dough with the end of a wooden spoon at 1-inch intervals. Drizzle garlic and oil all over. Sprinkle with Parmesan cheese and rosemary. Let rise, covered, for 10 to 15 minutes.
5. Bake at 400 degrees F for 15 to 18 minutes.

Notes

Alternate Toppings

Rosemary: Just before baking, dimple the top of the dough and drizzle with 1 1/2 tablespoons olive oil, sprinkle on 1 teaspoon sea salt or kosher salt and a sprinkling of fresh or dried rosemary leaves.

Provencale: After the dough is stretched into the pan, stir together 1 can plum tomatoes (drained and chopped) and 1 tablespoon chopped fresh basil. Spread the mixture over the dough. Cover with a towel and let rise until puffy, about 45 minutes.

Dimple the dough again and top with 2 thinly sliced garlic cloves, 1 can sliced black olives, 4 teaspoons dried oregano, 2 tablespoons olive oil and 1 teaspoon sea salt or kosher salt.

Attribution

From the kitchen of Linda Ann Jolly, Arizona.