Focaccia Bread

By BJ Small

3 3/4 cups flour
1 package active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups water
1/4 cup olive oil
2 tablespoons Parmesan cheese
1/2 teaspoon Italian seasoning

Stir together 2 cups of flour, yeast, sugar and salt. Add water and oil. Stir in enough remaining flour until dough forms a ball and leaves the sides of the bowl.

Knead the dough on a floured surface until smooth. Place the dough in a greased bowl, cover with plastic wrap and let it rise until double in size. (From 45 minutes to 1 hour).

Punch dough down and shape into a ball. Let it sit for 10 minutes. Place the dough on a greased baking sheet and press into a 12-inch circle.
Top with 2 tablespoons of Parmesan Cheese and 1/2 teaspoon of Italian seasoning or leave plain.
Bake in a preheated oven for 25-30 minutes or until the edges start to brown. Let the bread cool slightly before cutting.

NOTES : Yeast comes in 1/4 ounce packages. Flour amount ranges from 3 3/4 cups to 4 1/4 cups - use the amount necessary to have the dough leave the sides of the bowl.
When making bread the temperature of the water is very important.
If the water is too hot, it will kill the yeast and your bread will not rise.
If the water is too cold, the yeast will not activate and your bread will not rise. The water temperature should be between 105 and 115 degrees.

Per Serving:  385.8 Calories, 10.4g Fat, 9.5g Protein, 62.6g Carbohydrates, 1mg Cholesterol, 391mg Sodium