Focaccia
Source: White Lily Flour Company, Knoxville, TN

2 1/4 tsp yeast
3 1/4 cups bread flour
1 tsp salt
1 tbsp sugar
1 1/4 cups water

Focaccia Toppings
olive oil
1 1/2 tsp rosemary, chopped
1/2 cup red bell pepper, sliced
1/2 cup onion, chopped
1/4 cup black olives
1/2 tsp sea salt

Proof yeast in water at 105F.

Combine ingredients and knead for 8 minutes until gluten has developed.

Dough may be used immediately or wrapped in plastic wrap and refrigerated for up to 24 hours. If using refrigerated dough, allow dough to sit at room temperature for 30 minutes to 1 hour before shaping.

Shape into two balls and flatten to about 1 inch or press dough into two 9-inch cake pans. Cover and let double in size about 45 minutes. About 20 minutes before rising time is completed, preheat oven to 425F.

Prepare toppings. Toppings may vary. Thinly slice red pepper and onion. After dough is doubled spray with olive oil. Press toppings into dough slightly. Sprinkle with rosemary and coarse salt.

Bake for 30 minutes or until brown.