Focaccia is at fever pitch popularity in restaurants, but was a staple bread in ancient times. Made by the Romans, the name focaccia is derived from panis focacius meaning hearth bread because it was baked near hot coals. Today, it is made in a rectangular shape on baking sheets and when baked, cut into pieces for serving. In this version, smaller size focaccia called focaccina  are perfect for serving 2 to 4 people.

Dough

2 cups bread flour

1 teaspoon salt

1 teaspoon sugar

½ tsp dry yeast

¾ cup warm water

3 teaspoons extra virgin olive oil (plus 1 teaspoon for greasing bowl)

Topping

1/2 cup pitted whole olives

½ cup whole cherry tomatoes

½ cup thinly sliced onion or pickled onions

½ cup grated Pecorino or Parmigiano Reggiano cheese

1 teaspoon dried oregano

Grinding black pepper

Few grains coarse salt

Olive oil to drizzle over the top

In a large bowl or in a stand mixer, combine the flour, salt, yeast and sugar. Add the warm water and olive oil and combine until a sticky dough forms. Transfer the dough to a floured surface and knead it until smooth. Fold the dough in half and then in half again and continue to knead until the dough is smooth.  Pour 1 teaspoon of the oil in a bowl and add the dough, turning to coat it in the oil. Cover and allow it to rise until double in size. Punch dough down and divide it in half and knead each half so it is smooth.

Place each half in an oiled loaf pan. Gently stretch the dough to fit the base of the pans. Allow to rise covered for 20 minutes.

Preheat the oven to 450F

Dimple the dough with your fingers and divide and top each one with the suggested topping or create your own.

Bake for 15-20 minutes until golden brown. Cool slightly then lift the focaccina out of the pan with a spatula. Serve warm and pass olive oil to drizzle over the tops. Makes 2