Lion House Focaccia --Cynthia Card

(This Recipe came from the Lion House International Recipes cookbook)

2 1/2 cups flour
1 package active dry yeast
2 1/2 teaspoons crushed oregano leaves
1/2 teaspoon salt
1 cup very warm water (120 to 130 degrees)
2 tablespoons olive oil
1 egg, beaten
1/4 cup olive oil

Choice of toppings: herbs, cheeses, nuts, and vegetables

Combine 1 1/2 cups of the flour, yeast, oregano, and salt in a large bowl. Stir in very warm water and 2 tablespoons oil. Add beaten egg. Stir in enough remaining flour to make a stiff batter.

Cover and let rest 10 minutes. Brush a 13X9-inch baking pan with olive oil. With lightly oiled hands, spread batter into pan. Drizzle with 1/4 cup olive oil and add toppings.

Some suggestions: Parmesan or Romano cheese, thinly sliced red onions, pecans, walnuts, rosemary, thyme, garlic. Focaccia is easy to adapt to your individual taste.

Cover loosely with plastic wrap; let rise until almost double (about 1/2 hour). Bake at 400 degrees F. for 25 minutes or until golden brown. Let cool in pan on wire rack or serve warm, cut into squares. Serves 6.

Cynthia's note: batter should be wet enough that you cannot roll it out, which is why you spread it into the pan with your hands. The water is what makes the holes in the bread.