FOCACCIA BREAD for DIPPING

HERBED FOCACCIA THE EASY WAY

3 1/4 C flour, all purpose
1 packet Fleischmann’s Rapid Rise Yeast
1 T sugar
1 T salt
¼ C olive oil, extra virgin, divided
1 2/3 C warm water (120-130 degrees)
2 T Parmesan cheese, fresh shredded
1 T herb seasoning, Italian

Method:

Combine un-dissolved yeast, sugar, salt and flour in a large bowl. Stir in 2T of olive oil and water until everything is blended together. Use a 9×13” baking pan and spread dough out to completely cover it.

It will take about 30 minutes for the dough to rise to double it size. Use your wooden spoon to put holes in top of dough and then take remaining olive oil and drizzle atop dough. Combine cheese and herbs to sprinkle across dough. Cover dough.

Preheat your oven to 375 degrees. While oven is warming, let the dough rise again for 15 minutes. Remove cover and place break in over for 30-35 minutes until you see it has turned a light brown color. Allow it to cool briefly and then slice for serving. Bread can be served plain or with a side of olive oil for dipping

FOCACCIA DIPPING SAUCE

When using olive oil for dipping, it is not the time to skimp on quality. Get the best available. If you have a bottle with a pouring spout, you can use it, otherwise pour directly from container. Do the same thing with some high quality balsamic vinegar.

Fresh ground salt and pepper are the best accompaniments for your dipping sauce. If you don’t have a grinder, go get one as nothing compares to the taste of fresh ground. Put a side plate at each setting. Pour out about 2 T of olive oil in the center of the plate and then add 1 T of the balsamic.

This is a traditional oil and vinegar combination. They will not integrate so trying to mix them is a waste of time. You can add salt and pepper to your taste. This is bread dipping at its best!