Focaccia Bread

• FOR THE DOUGH:
• 1 cup Plus 1 Tablespoon Lukewarm Water
• 1/2 teaspoons Sugar
• 1-1/2 Tablespoon Fast Rising Yeast
• 3/4 pounds, 3/4 ounces, weight All-purpose Flour
• 1/4 teaspoons Salt
• 2 Tablespoons Olive Oil
• FOR THE TOPPING:
• 3 Tablespoons Olive Oil
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Dried Rosemary
• 1/4 teaspoons Ground Black Pepper
• 6 cloves Garlic, Minced
• 1/2 teaspoons Sea Salt

1. For the dough:
2. 1. Place first three ingredients in a container, mix well and let it stand for 10 minutes. Measure flour and salt into a medium size bowl, pour in the yeast water mixture and mix to form a soft dough. Add 1.5 tablespoons olive oil and knead the dough for about 5-8 minutes until smooth and elastic. Spread 0.5 tablespoon olive oil on the surface of the dough, put it into a bowl, cover with plastic wrap and set aside in a warm place to let the dough rise.
3. 2. When the dough has doubled in volume, spread 1 tablespoon olive oil on the bottom of a 22x33 cm baking dish. Place the dough inside the baking dish and press it out to cover the whole dish, using your hands. Dimple the bread a bunch of times using your thumb. Cover with plastic wrap and let it stand in a warm place for 30-45 minutes.
4. 3. Preheat oven at 400 F/205 C. Sprinkle all of the topping ingredients on top of the bread and drizzle 2-3 tablespoons of olive oil on top.
5. 4. Put the bread in the oven and bake for 20-25 minutes until the top is light golden brown. Take the bread out of the oven, set pan on a rack and allow bread to cool for 3-5 minutes then remove it to a rack and cool for a few minutes before cutting and serving.
6. Tips:
7. Leftover bread can be warmed in a microwave for 15-25 seconds and then toasted before serving again.

water, sugar, yeast, ube, ubc, olive oil, olive oil, thyme, rosemary, ubc, garlic, salt

Taken from tastykitchen.com/recipes/breads/focaccia-bread-2/ (may not work)