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Focaccia



Source: Lil' Luna (adapted)

Ingredients:
1 cup flour
1/2 teaspoon salt
1/2 + 1/8 teaspoon yeast
1/2 cup warm water
olive oil
oregano
basil
course salt

Directions:
Put the yeast in a mixing bowl and pour the water over the top. Allow mixture to rest for a few minutes. Add the flour and salt. Mix with dough hook until well combined. Cover the bowl with plastic wrap and refrigerate for at least 8 hours but not more than 24 hours. Pour 1/2 tablespoon olive oil in the bottom of a nonstick 6" cake pan. Place the dough in the pan and cover with plastic wrap. Allow the dough to rest for 2 hours. Uncover the pan and drizzle the dough with olive oil so that the entire surface is lightly covered. Use your fingers to press down into the dough, creating dimples over the entire surface of the dough. Sprinkle the dough with oregano, basil and course salt. (I eyeball the spices and use about 1/2 teaspoon of course salt.) Bake at 450 for about 18-25 minutes or until golden brown.

Note:
This recipe can be doubled and baked in a 8" or 9" cake pan for a larger loaf.
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