Liguria

Whiz that until smooth and then gradually add in the remaining oil with the processor running until the desired consistency is achieved. Then season with salt.

Focaccia bread is 2,000 years older than pizza, even though the two doughs are nearly identical. Originally focaccia bread was unleavened since the salty air of the Ligurian coast hampered the action of the yeast and thus, the rising of the bread.

Below is a basic recipe but there are many variations which include the use of tomatoes, cheese, anchovies, onions, olives, and honey to name a few.

One package active dry yeast

Two cups warm water (105-110 degrees)

9 tablespoons extra-virgin olive oil Five cups all-purpose flour One tablespoon kosher salt Three tablespoons plus one teaspoon chopped rosemary

Combine the yeast, water and four tablespoons of the oil in a bowl and rest for five minutes. Mix the flour, half of the rosemary and the salt in a bowl. Then mix in the water and knead the dough for ten minutes.

Brush a large stainless steel bowl with olive oil. Place the dough in the bowl, turning it once to coat it evenly, cover with a cloth and rest for an hour and a half. Now you must decide how you wish to shape the bread.

You can spread the dough into a 12 X 18 pan for a thinner loaf. I use a 10 X 13 pan that is two inches deep for a thicker loaf. Oil the pan, spread out the dough and rest for one more hour.

With your hands spread, using your fingers, poke holes across the top of the dough. Drizzle the remaining olive oil, rosemary, and a little more salt on the top. Place it into a preheated 400 degree oven for approximately 25 minutes.

Keep an eye on it, (especially to ensure the bottom is not burning), and adjust the heat if need be. Ovens can vary a great deal. When finished, dip pieces of the bread in extra-virgin olive oil seasoned with salt and freshly ground black pepper.

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