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Focaccia Bread that thrills!


There's nothing better than swiping freshly made bread through cold olive oil and a touch of balsamic vinegar with a cool crisp salad on the side—so why not put them all together? After finding this focaccia recipe, I've been whipping up batch after batch of it to indulge in for breakfast, lunch and dinner, and it's turned out perfectly each time I've made it. (I just scaled back the oven heat to about 430 degrees, and I've found it works best in an oil-coated cast iron skillet.) It's perfectly crunchy and crisp on the outside and fluffy and soft on the inside.

In a small bowl, dissolve organic raw sugarcane and yeast in warm water.

Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Preheat oven to 475 degrees F (245 degrees C).

Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes.

If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

It's vibrant, clean and the textures work well together to create a light and colorful lunch or appetizer.

Serves 2-4
Time: about an hour


1 Easiest Focaccia Recipe
1-2 TB olive oil
1-2 tsp balsamic vinegar
sprinkle of coarse sea salt
A few handfuls of fresh mâche, spinach or mixed greens
a handful of cherry tomatoes, halved

Prepare the focaccia and set aside to slightly cool. Remove from the pan and drizzle the oil, balsamic and salt over the top. Toss the fresh vegetables over the top and serve immediately with a little extra oil and balsamic on the side, if desired.

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