Focaccia (fo-ko-cha)

1 Packet Quick Rise Yeast.
1 cup plus 2 Tablespoons warm water.
375g Bread Flour (All Purpose will work). = 2c plus 2/3c
3 T Olive Oil
1 teaspoon salt

Mix the yeast with the water, make sure the water is no hotter than you would feed a baby from a bottle. Let this sit for about 10 - 15 minutes.

Add the salt to the flour, now add the yeast mixture and 1 tablespoon of Olive Oil. Basically make this into a round ball. If it is too sticky just add more flour a tablespoon at a time.

Here is where we get fussy--knead the dough on a floured surface--count around 250 times that you knead it--I know this sounds goofy, but, trust me, it will get your dough to the required consistency without me giving you all sorts of technical data. Cover with a cloth-do not use plastic wrap, it will stick to the dough and you will get a holy mess. Once covered, let it sit in a draft free/warmish area till the dough has doubled in size-about 1-1 1/2 hours.

Once the dough has rise, place on a flat surface and now stretch the dough into a rectangle--roughly 9"x12".

If the dough decides not to co-operate, cover it and let it sit for 10minutes, now try again.  

Now place the rectangle of dough onto a baking sheet which has been brushed with Olive oil. Let it rest for a further 45 minutes. At this point, place your oven on 450'-500'

After 45 minutes, pour the remaining Olive Oil onto your hands, gently apply your hands to the top of the bread, like you would apply sunscreen to a child's face. Now with all 10 digits, make indentations all over the dough. You can sprinkle sea salt over the dough, even use some of the Roasted Garlic from one of the previous recipes. Place in the heated oven for about 20 minutes. Done.

You can always progress to further toppings--just be careful. A regular topping is Rosemary or Sundried tomatoes, if you do use either one of these:- make sure they are also covered in Olive Oil.