Jonathan loves focaccia bread and has requested it several times over the past few months. I came across this one the other day. Looks like I had pulled it out of the recipe clipping pile some time ago but it apparently got lost in the midst of a stack of magazines. Now rescued and made, I believe someone has designs on it to accompany his pasta tonight.
2 3/4 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
pinch ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon ground marjoram
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
2 tablespooons shredded parmesan cheese
3/4 cup shredded mozzarella
In a large bowl, stir together flour, salt, sugar, yeast, garlic powder and black pepper.
Combine oregano, thyme, basil and marjoram. Add half to the flour mixture and set the remainder aside. If you have Italian seasoning, I think you could substitute an equal amount for the combined herbs listed.
Stir in vegetable oil and water until dough begins to come together. Turn out onto a floured surface and knead until smooth and elastic. Return to mixing bowl with a good sprinkling of vegetable oil, turning dough until well coated.
Cover with a damp cloth or paper towel. Set aside in a warm spot to rise for 20 minutes.
Punch dough down. Place on a cooking stone or greased baking sheet and pat out into a 1/2-inch thick circle or rectangle. Press fingers into the dough to dimple the surface.
Brush with olive oil. Sprinkle with remaining herb mixture and top with cheeses.
Bake at 400 degrees for 15-18 minutes until golden brown.