With focaccia bread use your imagination and add toppings such as reconstituted sun-dried tomatoes or fresh sliced Romas, a sprinkling of kosher salt, finely minced garlic or other fresh herbs, and sliced mushrooms.

Focaccia Bread

1 1/2 cups warm water (110°F to 115°F | 45°C)
1 tablespoon granulated sugar
1 (0.25-ounce ) package active dry yeast (2 1/2 teaspoons)
3 1/4 cups unbleached bread or all-purpose flour
2 teaspoons kosher or sea salt

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh basil (optional)

1/4 cup freshly grated Parmesan cheese

1. In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over mixture and let stand for 10 minutes.
2. In a large mixing bowl, combine 3 cups of flour, salt and the yeast mixture. Stir to mix well. Turn dough out onto a floured surface and knead for 10 minutes, slowly adding what is needed of the remaining 1/4 cup flour until dough is no longer sticky.
3. Place dough into a well-greased bowl, turn once to coat; cover and set aside in a warm place until doubled in size, about 1 to 1 1/2 hours.
4. Preheat the oven to 375°F (190°C).
5. Punch the dough down, and place it onto a lightly oiled large pizza pan or baking sheet. Spread the dough out, using your fingertips, make "dimples" in the dough. Drizzle the dough with olive oil, sprinkle on the basil and Parmesan cheese.
6. Bake for 30 to 35 minutes or until golden brown.

Makes 1 focaccia loaf or 12 servings.

Nutritional Information Per Serving (1/12 of recipe): 158.7 calories; 13% calories from fat; 2.4g total fat; 1.8mg cholesterol; 346.9mg sodium; 52.4mg potassium; 28.3g carbohydrates; 1.0g fiber; 1.2g sugar; 27.3g net carbs; 5.5g protein.

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