Focaccia Two Ways

Lets make some Dough!

Done kneading

Rising

Ready to go in the oven

In the oven

Finished and ready to eat!


Dough
From Joy of Cooking, also a pizza dough

Combine in a large bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes;
1 1/3 cup warm water
1 package yeast (2 1/4 teaspoons)active dry
1 tablespoon sugar
Add:
3 1/2 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon salt

Mix on low speed about 1 minute, kneed for about 10 by hand or 5 in the machine until the dough is smooth and elastic. Transfer the dough to a bowl lightly coated with oil and turn once to coat with oil. Cover with plastic wrap or clean cloth and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
Preheat the oven to 475 degrees. Grease the pans you will be using. Punch down the dough and divide in two press onto pans, let rise for 30-1 hour. Use your fingers and poke some holes into it. Brush with oil or melted butter and sprinkle whatever toppings you want. Bake 10-12 minutes until nice and brown on top.

I divided the dough and used one for dinner and put the rest in the fridge.
The one for dinner I put in to a 9inch circle and after it rose for the second time poke your fingers into it and make some indents, then I brushed it with some olive oil then sprinkled it with some garlic powder and fresh grated Parmesan cheese.
The next morning I decided to make it a sweet focaccia bread by folding in some chocolate chunks. Then let it rise, poke your fingers into it, brush with Melted butter and sprinkled some coarse sugar on top. You could also nix the chocolate and fold in some dried fruit and keep the butter and sugar on top. The chocolate one was so good! Nice and chewy and little bits of semi sweet chocolate chunks.