Foccacia Bread
This makes a 1.5 pound loaf.
Dough:
1 cup water
3 cups all-purpose flour
1 tsp salt
1/2 Tbs olive oil
2 tsp dried oregano
1 1/2 tsp yeast
Topping:
3 Tbs olive oil
1 clove garlic, minced
1/2 cup (2 ounces) grated Parmesan cheese
1/4 cup chopped fresh parsley
Put the dough ingredients in the bread machine and set it to the "dough" cycle. When it's done, turn the dough onto a floured board.
Oil a 10x15x1-inch jelly roll pan. With your hands, gently stretch and press the dough to fit evenly into the pan. Cover and let rise in warm place for 30-40 minutes, until doubled.
Preheat oven to 400.
With two fingers, poke holes all over the dough. In a small bowl, mix the oil and garlic and then drizzle over the top of the dough. Sprinkle with cheese and parsley. Bake 25-30 minutes, until brown. Cool on wire rack or cut into squares and serve warm. Wrapped in plastic, it will keep fresh at room temperature for 2-3 days.
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