This is the recipe I used to make Foccacia.
I think it turned out really well but I didn't let the bread rise enough so it wasn't and airy as it should have been.
The flavor was all there and tasted amazing.
I added some cayenne pepper on top and used herbs de Provence instead of just rosemary.

Ingredients

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting

Toppings:

2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary

Directions

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add garlic, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.





This post was edited by P0key on Jan 23 2013 10:57am

this looks beautiful. i must try to make it.

It was very beautiful
Just make sure to let the yeast proof properly at the beginning
to make sure it rises properly and you get a nice and fluffy bread!

focaccia is usually on the denser side of breads, so I wouldn't worry if it wasnt too airy

Yeah, but I've made it before and it was a little more fluffy
this one was pretty dense.

Good instructions, easy to follow recipe!

It was very easy to follow

UGH, TRACKED till i got money to try this!

If you have basic ingredients like flour/salt/etc
Should be able to do it in no time
All you need is yeast which is super cheap
and then some dried herbs (can use pretty much any: thyme, rosemary, parsley, basil, etc)

I love Focaccia bread. My favorite restaurant has used it for a few of their sandwich specials, and the results were to die for.