HERBED FOCACCIA

DOUGH*:
1 1/2 cups warm water (105-115 degrees)
1 package active dry yeast
1 teaspoon sugar
4 to 4 1/2 cups bread flour
2 teaspoons salt
FOCACCIA:
1/4 cup plus 2 tablespoons olive oil, divided use
2 teaspoons oregano
Optional toppings: fresh or dried herbs such as sage, rosemary and green onions.

TO PREPARE THE DOUGH:
Combine water, yeast and sugar in large bowl. Let stand 5 minutes.

Add 3 cups flour, salt, oregano and 1/4 cup olive oil. Mix by hand or with a dough hook until the dough forms into a rough ball.

Turn dough onto a lightly floured surface, using additional flour to knead. If using the mixer with a dough hook, add all but the last 1/2 cup until certain it is needed. Knead until smooth and elastic, about 5 minutes.

Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise 1-1 1/2 hours.

Punch down and divide into two or three portions. Cover and let rest 5 to 15 minutes.

TO SHAPE AND BAKE FOCACCIA:
To shape, flatten to desired thickness in 9 x 13 inch rectangles or 8 to 9 inch rounds. Place on oiled baking pans; cover and let rise 30 minutes.

Dimple the dough vigorously with finger tips. Cover again and let double in size (30-60 minutes).

Brush surface with olive oil and sprinkle with additional toppings if desired.

Bake on the lowest rack of a preheated 450 degree oven for about 15 minutes, or until bottom is well browned.

*Two pounds frozen bread dough may be used. Brush with oil and top with seasonings.

Makes 24 servings

Source: North Dakota Wheat Commission