Foccacia (Italian flatbread)
plate cup


1 pkg yeast
1 cup water, 100-102 degrees
1 tsp. salt
1 tsp. sugar
1 tsp. powdered milk or coffee creamer
1 tbs. olive oil
3 cups flour
cornmeal for dusting

½ cup olive oil
1 tsp. dry oregano or 1 tbs. mined fresh
1 tsp. dry basil or 1 tbs. minced fresh
1 large clove garlic, minced
1 tsp. salt
fresh ground black pepper to taste

Proof yeast in water for 15 minutes, or until frothy. Add salt, sugar, powdered milk, oil and flour. Incorporate until a ball forms. Depending upon the weather you may need more or less flour. Knead for 10 minutes. Place in an oiled bowl and cover with plastic wrap. Let rise in a warm, draft free place for 45 minutes.

Combine topping ingredients and let rest.

Dust a baking sheet with cornmeal and stretch out dough until its ½ inch thick. Using fingertips dimple dough, but don’t puncture. Pour on topping and spread evenly about. Allow dough to rise until doubled (approx. 45 minutes).

Preheat oven to 475 degrees. Bake foccacia for 15-20 minutes. Drizzle with additional olive oil & sea salt if desired. Serve warm.

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