Focaccia Bread by Bob Levin, *Eat Life Before Life Eats You! [Last update: 07.09.2015, 9:41 AM PST]

In all things we should at least attempt to recognize the human being in all people! We are infinite spiritual beings inhabiting a finite human host where the greatest tragedy in life is not death; it is what we let die inside ourselves while still alive! Captain your own destiny and eat life before life eats you!

Ingredients:

1 3/4. Cups Warm Water. 2.. Tablespoons Bobs Red Mill Active Dry Yeast. 1.. Tablespoon Organic Sugar. 5.. Cups Bobs Red Mill All-Purpose Flour [Additional Flour for Kneading]. 1.. Tablespoon Kosher Salt [Additional Coarse Sea Salt for Sprinkling]. 1.. Cup Extra Virgin Olive Oil. 3.. Tablespoons Italian Seasons of your Choice [Optional]. 1/2. Cup Roasted Garlic Chopped [Optional]. 1/2. Cup Walnuts Chopped [Optional]. 3/4. Cup Romano Cheese [Optional]. 1.. Cup Olives Coarsely Chopped [Optional].

1st Evolution:

Combine warm water, yeast and sugar in a small bowl. Place bowl in a warm place for approximately 15 minutes until the yeast is bubbling and aromatic.

2nd Evolution:

In an adequate size mixing bowl combine, 1 tablespoon of kosher salt, 1 cup

olive oil, optional ingredients, and the yeast mixture. Add 5 cups of Bobs Red Mill flour. Once the dough is crudely combined, knead same until it becomes smooth

and soft. Sprinkle the dough with flour if really sticky to make it workable.

3rd Evolution:

The ball of dough should be very oily with olive oil, but if not then brush both

sides with olive oil. Cover the dough with cloth towel or plastic wrap and leave in a warm place until the dough has doubled in size and/or let rise for about 1 hour.

Proudly buying local and baking with products from Bobs Red Mill. Bob Levin, nominated membership with the Heroes of the Mill since Nov. 2014.

4th Evolution:

Oil and flour a baking pan. Spank and knead the dough until deflated. Again if the

dough is not naturally oily with olive oil or you decreased the amount used, then brush the top with olive oil and place face down on a baking pan. Begin shaping

the dough to achieve the desired rustic shape while making finger holes to produce the dimpled look of focaccia bread. Brush the top of the dough with olive

oil if not naturally oily. *Make the holes in the dough or the finished loaf will appear very smooth.

5th Evolution:

Place the dough in a warm place until it has doubled again in size and/or let rise

for about 1 hour. When the dough is close to ready for baking, preheat the oven to 425 F.

6th Evolution:

Sprinkle the top of the focaccia dough with coarse sea salt and drizzle with olive

oil. Bake the dough until the top of the loaf is golden brown for about 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Note: Enjoy as is, use to soak-up spaghetti sauce, eat with butter or dip in

balsamic vinegar and olive oil!

Bobs Red Mill happens to be located a few minutes from my city home in Portland, Oregon. All of my flours, yeast and a number of the other baking products that I use regularly are purchased

locally from Bobs Red Mill. As an investigative journalist, consumer advocate and your fellow baker, I proudly recommend the products manufactured by Bobs Red Mill. Bob Levin

Proudly buying local and baking with products from Bobs Red Mill. Bob Levin