FOCACCIA
January 3, 1999

• 7 - 8 cups of bread flour or any high gluten flour, divided
• 1/4 ounce dry active yeast (one packet)
• 3 and 2/3 cup of warm water, divided
• 1 tablespoon honey
• 1 tablespoon rosemary
• 1 tablespoon oregano
• 1 tablespoon basil
• 2 teaspoons of salt
• 3 tablespoons of olive oil (more or less)
• vegetable toppings (optional)

Mix together 3 cups of flour, 2 cups of warm water, and the yeast.  Mix until white flour dust is no longer recognizable.  Cover with plastic wrap and let rise until double in size, about an hour or two.

Punch down the dough and add 1 2/3 cup of water, honey, rosemary, oregano, basil, salt, and 4 cups of flour.  Mix well.  Add up to one more cup of flour if necessary.  How much flour you actually needs depends on a whole bunch of environmental factors such as humidity.

Knead the dough on a floured surface a few times.  Try not to over work, since that toughens the dough.  Roll it out to about 18 by 12 inches for a thick crust, or larger for a thinner crust.   You may need to use two pans if rolled thin.

Place it on a greased jelly roll pan or cookie sheet.   A jelly roll pan looks like a cookie sheet with raised edges, kind of like a deep dish pizza pan.  Drizzle the olive oil on top of the dough.  Spread the oil with a pastry brush or the back of a spoon.

Bake in 450 degree oven for about 20 minutes or until golden brown

If you like, you can add some toppings while it bakes or afterwards.  Sliced onions, bell peppers, and jalapenos all work well.  Fresh mushrooms usually burn to an unrecognizable black crispy thing and are best added afterwards.