This Italian oven-baked flatbread is crisp on the outside and soft on the inside, kind of like a pizza without the sauce and cheese. It’s easy to make and goes well with many meals, although we especially enjoy pairing it with soup.

STEP ONE – Preparations

1. Get out the stand mixer with the paddle attachment.
2. Spray a 15×10-inch glass baking dish with canola spray.
3. Set up a cooling rack.

STEP TWO – Make the Sponge

Ingredients:

1 packet of active dry yeast
1 teaspoon of sugar
⅔ cup of warm water
1 cup of all-purpose flour

Instructions:

1. Remove the bowl from the stand mixer.
2. Add the warm water and sugar.
3. Sprinkle the yeast over the water and gently stir to incorporate.
4. Let the yeast mixture sit for 10 minutes to proof.
5. Add the flour and mix it in by hand until the sponge is smooth.
6. Cover the bowl and allow the sponge to rise in a warm spot for about 30 minutes until it’s puffy.

STEP THREE – Prepare the Dough

Ingredients:

⅓ cup of water
¼ cup of dry white wine
⅓ cup of extra-virgin olive oil
3 cups of all-purpose flour
2 teaspoons of coarse sea salt

Instructions:

1. Add to the proofed sponge the water, wine, and olive oil.
2. Using the paddle attachment, beat the mixture.
3. Add the flour and salt and mix until the dough comes together.
4. Replace the paddle with the dough hook and knead the dough on medium speed for 3-5 minutes. Every so often, stop the mixer and push the dough into a ball.
5. Remove the dough from the bowl, place it on a lightly floured countertop, and knead for 1 minute, adding extra flour as needed.
6. Spray the mixer bowl with canola spray and place the dough in it.
7. Cover and allow the dough to rise in a warm spot for about 1 hour until it’s doubled.

STEP FOUR – Final Rise and Prepare to Bake

1. Press the dough into the prepared baking dish.
2. Press your fingertips lightly into the dough to make dimples.
3. Cover and let the dough rise for another 45 minutes until it’s doubled again.
4. Preheat the oven to 400°F when the dough is almost doubled.

STEP FIVE – Top and Bake

1. Dimple the dough with your fingers one more time.
2. Drizzle oil olive across the top and sprinkle with coarse sea salt. You can also add herbs, sliced olives, cheese, pesto, or another topping of your choosing.
3. Bake the bread for 20 minutes and check for doneness. If focaccia is golden brown, it’s ready.
4. Cool briefly on the rack, slice into 16 pieces, and enjoy!

Recommended serving size: 2 pieces

Exchanges: 2 starch