I’m not the best meal planner. I’m more of a oh-shoot-it-is-4:30-what-will-we-eat-for-dinner kinda gal. So, this flatbread recipe suits me nicely. As you’ll see, the recipe makes two focaccia loaves; one of which you can dress for dessert. Perfect.
In a typical evening (yes, tonight), at 6:15, I start to wonder about dinner. I decide on pesto spaghetti and tossed salad. My trusty flatbread recipe complements my procrastination perfectly.
Add 1 packet of rapid rise yeast, 1 tbsp sugar, and 3/4 tsp of salt.
Mix 1 cup hot water with 2 tbsp EVOO. Gradually pour into the dry ingredients while mixing. Add up to 1/2 cup more flour until dough seems soft and elastic. I mix about 5 minutes. Then cover with a towel for 12 minutes.
Preheat oven to 425. Divide dough in half and place side-by-side on greased baking sheet. Press into 8″ circles, cover sheet for 15 minutes. Press fingertips into dough to make some indentions. Brush one with EVOO. Brush the other with butter, maple syrup, agave nectar, honey, whatever sweet is your fancy.
Add toppings and bake 15-17 minutes. Tonight I used fresh garlic, basil, greek oregano, rosemary, and chives (thanks Helen!). Then sprinkled some parm cheese. I consider focaccia a dipping bread so I serve it with a saucer of oil and ground peppercorn.
On the sweet bread, you could top with sliced grapes, sugar, cinnamon, or whatever you’re craving.