FOCACCIA BREAD

Since garlic bread is out of the picture (let's be honest: soy-free dairy-free butter does NOT make the best garlic bread), I decided to try my hand at focaccia bread.  I served it with spaghetti and meatballs last night for dinner, and holy smacks it was amazing.  Who needs butter when you can have your very own loaf of focaccia bread?!

I am pretty sure that this is the first bread I've ever made sans bread machine.  Don't be scared of the yeast.  This is super duper easy.  I promise.

FOCACCIA BREAD (soy & dairy-free!)

1 1/3 cups warm water
2 1/4 tsp (one package) active dry yeast
4-5 T olive oil, divided
3 1/4 cups all-purpose flour
1 1/2 tsp salt
1 can diced tomatoes, drained
1 T dried rosemary
1/2 tsp kosher salt

In a liquid measuring cup:  whisk water, yeast, and 3 T olive oil. 

In a medium-sized bowl:  whisk flour and salt.  Slowly stir in the water mixture with a rubber spatula until well-incorporated.  Then mix an additional 2 minutes.  Cover with cling wrap, and let rise for 1 hour in a warm place.  It should double in size.

Cover a baking sheet with parchment paper (or spread 1 T olive oil on your pan if you don't have any parchment paper).  Transfer the dough onto the baking sheet, and spread it out.  Cover the dough with cling wrap coated with baking spray/oil.  Let it rise 30-45 more minutes until it doubles in size again.

Preheat oven to 425 degrees.  Using your fingers, poke holes into the surface of your dough.  Drizzle/rub the remaining 1T olive oil evenly over the top, and sprinkle with tomatoes, rosemary, and kosher salt.

Bake for 20-25 minutes, or until top is golden brown.  Cool on a wire rack for about 10 minutes.  

Cut it into pieces and serve it up!  Delish!