Recipes for "focaccia bread"

Combine flour, yeast, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl. Add water and vegetable oil, then mix until dough comes together.

Turn dough out onto a lightly floured surface and knead until smooth and elastic.

Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place for 20 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

Punch dough down and place on prepared baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with mozzarella and Parmesan cheese.

Bake in the preheated until golden brown, about 15 minutes.

Cut into 12 pieces and serve warm.

Combine 2 cups flour, yeast, dried Italian herbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add warm water, warm milk, and 1/4 cup oil; beat until well combined, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, switching to a wooden spoon when needed, until a soft and sticky dough is formed.

Scrape down the sides of the bowl, drizzle the sides with 1 tablespoon oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.

Oil an 11x17-inch baking sheet.

Turn the dough out onto the prepared baking sheet. Gently spread and flatten dough to fit the entire sheet. Press your fingers into the dough to make light dimples over the entire surface. Let rest, uncovered, at room temperature for 15 minutes.

Place an oven rack in the lower third of the oven and preheat to 450 degrees F (230 degrees C).

Decorate dough by gently pressing down cherry tomatoes, asparagus, red peppers, bell peppers, olives, dill, sage, parsley, basil, pine nuts, and pepitas. Brush a thin layer of olive oil over the top and sprinkle with salt.

Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until golden and bread springs back when gently pressed, about 20 more minutes. Let cool in the pan for 5 minutes, then carefully slip out onto a cooling rack. Cool and serve at room temperature.