Focaccia

The addition of plenty of fresh mozzarella makes this bread reminiscent of pizza.  If you like a more traditional focaccia, use less cheese.

It tastes and smells delicious, and is best if served warm or at room temperature.

2 3/4 cups flour

1 tsp salt

1 tsp sugar

1 Tbsp active dry yeast (1 1/2 packages), dissolved in a little lukewarm water

1 tsp dried oregano

1 tsp coarsely ground pepper

1 Tbsp vegetable oil

1 cup milk

~

2 Tbsp olive oil

2 Tbsp grated Parmesan

8 oz fresh mozzarella

fresh rosemary

fresh basil

sun dried tomatoes, to taste

3-4 cloves garlic, chopped

sliced olives, if you like them (I put olives on half of the bread)

coarse Kosher salt or sea salt

~

Stir together the flour, salt, sugar, dissolved yeast, and dry spices. Mix in the milk and the vegetable oil.  Work the dough with your hands until it pulls together.  Turn out onto a lightly floured surface and knead until supple.  This will not take more than a couple of minutes.

Place into a large oiled bowl, turn once so oil coats your dough, cover with a damp towel, and let rise in a warm place, about 20 or 30 minutes. Dough will not rise dramatically.

Preheat your oven to 450 F.

Place dough on a greased baking shet and pat into a 1/2 inch high rectangle.  Brush with olive oil.

"Stud"  with garlic, sundried tomato, and olives by pressing them into the dough.  Sprinkle a little Kosher salt or sea salt over this.  Then add the mozzarella, the Parmesan, and the chopped fresh herbs.

Bake for about 15 minutes or until golden.