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Fabulously Fast Focaccia

What you need: 

2 cups of unbleached all purpose flour
1 teaspoon salt
1 tablespoon baking powder (that's why its fast!)
6 tablespoon olive oil
2/3 to 3/4 cup of water
2 cloves of garlic, crushed in a garlic press
1 teaspoon paprika and 1/4 teaspoon cayenne
some canned plum tomatoes (not the juice)
black olives, green olives, sliced into rings
additional toppings include: chilis, basil, onion sliced very thin, chopped fresh
parsley, chopped sundried tomatoes and the piece de resistance....pesto!

What you do: 

1. Prepare the dough by blending the flour, salt, baking powder, paprika, and cayenne - blend with a wire whisk.
2. Add the olive oil and 2/3 cup of water - add up to 3/4 cups of water if dough is still too dry.
3. Knead briefly by folding dough toward you and then pushing it down and away from you (say 5 to 10 times)
4. Roll out either using a rolling pin, or stretch it out into shape with your hands.
5. Top first with a brushing of olive oil - then the pesto if you are using.
6. Take the tomatoes out of the can and get rid of as much juice as possible (shakeem a bit) then Mush them in your hand and spread onto the dough (2 to 4 tomatoes at most).
7. Season with herbs, olives, sundried tomaotes, onion and chilies
8. Bake at 400 degrees Faren. for 12 to 15 minutes (until dough is golden brown)
Enjoy with soup and salad.

Preparation Time: 
15 mins
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This was VERY easy! And tasty too. Mine did turn out a bit salty, maybe it was the pesto I used... I have no idea. I didn't use any tomatoes on top. Just olive oil, a bit of pesto, & rosemary. I would definitely make this again... and again, and try different variations, too! Thanks so much for sharing!

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Great recipe.

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So yummy!! The first time I made this, I made a loaf-like thing. I thought it was done but it was still pretty doughy in the middle. This time, I made 4 round bun-like things to make sammies with. I baked them at about 375 for quite a long time and they still seemed a bit too soft in the middle. Still yummy!! I'm just wondering if I've done something wrong? Also, like the above poster has asked, has anyone made this with whole wheat yet?

Thanks!

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I really like this recipe and it couldn't be any easier! 

Does anyone know if this would work with whole wheat flour?

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I just made this yesterday. I followed the recipe almost exactly, but I did mix a Frontiers brand "oriental seasoning" (in the bulk section at my co-op) directly into the flour beforehand. I also sprinkled this seasoning on top along with adding the minced garlic and tomatoes.

The bread turned out amazingly, it was soft, moist and not too dense. I couldn't stop eating it! It also looked like a gourmet bread from bakery so I've thought of bringing it to pot luck events. I will definitely be making this again!

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this was good. mine came out more like a big biscuit but it tasted great and went really well with my lasagna. I've already gotten up twice since writing this to go get more of it  :)

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I just made this again and also made an interesting discovery- I checked the bread after ten minutes, then didn't set the timer as I thought I'd just make a cup of tea and read a few emails and then go have another look.  Half an hour later my dad walked in and asked, "So, what's baking?"
It still tastes great, somehow it's not burnt or overcooked at all!  I now dub this Fabulously Fast and Invincible Focaccia!  ;)b

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FANTASTIC!!!  Super easy to make (I did it all in my stand mixer, so I didn't have to knead it) and it tastes absolutely delicious- as good as or better than any non-vegan focaccia I've ever had!  I could eat the whole thing in one go!

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