was introduced to focaccia by Wendy's "Frescatta"
sandwiches. They were much better than I expected because
of the unusual, tasty bread. Some online research revealed
that said bread is focaccia (Wendy's just calls it "artesian
bread," which is a category of bread, not a specific
kind) and furthermore that it's quite easy to make.
I didn't even use my bread machine, that's how simple
What you need (separated by stages):
1 tsp of sugar
1 (.25 ounce, 1/2 tbsp) package
1/3 cup warm water
2 cups of all-purpose or bread flour
1-2 tbsp of olive oil
1/4 tsp salt
Mix the sugar, warm water, and yeast in a mixing
bowl. Let it sit for 10 minutes, until the yeast gets
Mix in the flour with a wooden spoon. When it's as
mixed as it's going to get, add in some more water,
a tablespoon at a time, and stir some more. Continue
doing this until no loose "flour gravel" is
left and the dough is one ball. Dump the dough onto
a floured working surface and knead it for a minute
or two, until the texture gets reasonably even.
Grease a second bowl with olive oil. Put the doughball
in this bowl and swirl it around to coat it with the
oil. Then cover the bowl with a damp cloth and let the
dough rise until it's doubled in size, 30-45 minutes.
During the latter part of the rise preheat the oven
to 475 degrees.
Punch the dough down by mashing your fist into it
until it deflates. Dump it onto your working surface
again and knead it for a minute or so. Then roll or
otherwise flatten it into a sheet about an inch thick.
Cut it into serving-sized pieces or transfer the whole
thing to an oiled cookie sheet to cook in one piece.
Brush it with olive oil, then drizzle the salt over
it, a pinch at a time, with your fingers.
Time for baking. If you hold off 15 minutes to let
it rise a little, the bread will be thicker and sandwichy.
Bake it for 10 minutes for moist, soft bread; baking
it for 20 minutes will make it crunchier.