Focaccia Dipping Bread

1 cup of 105-110 degree water (this is important to get the yeast to work)

1 (1/4 oz) packet of quick-rising yeast

2 Teaspoons of sugar

1/2 cup of Extra Virgin Olive Oil (Divided)

3 Cups of Flour (preferably Bread Flour)

2 Teaspoon of Garlic Salt

1/2 Cup of Feta Cheese (crumbled or broken up into very small pieces)

1/3 Cup of chopped Kalamata Olives

1 Teaspoon of Dried Oregano Leaves

1 Medium Red Onion sliced and separated into very thin rings

1/4 Teaspoon of Salt

Combine warm water, yeast, and sugar in a large bowl.  Add 4 Tablespoons of Olive Oil and mix well.  Add 3 Cups of flour and combine with Garlic Salt.  Turn out dough onto a well-floured surface.  Knead dough until it is smooth and elastic, about 7-8 minutes.  Add additional flour if needed.

Using a clean bowl and add 1 Tablespoon of Olive Oil and place dough in the bowl turning to coat top with oil.  Cover loosely with plastic wrap and let rest in warm place for 15-20 minutes.

Coat a 10″ x 15″ x 1″ cookie sheet with 1 Tablespoon of Olive Oil making sure to reach into the corners and up the sides of the pan.  Remove dough from bowl onto a well-floured surface and punch it down and spreading it out.  Add Feta Cheese, Kalamata Olives, and Oregano, fold until well incorporated.  Transfer to prepared Cookie Sheet and press out dough to all sides.  Top with Onions and cover with plastic wrap for 40 to 60 minutes (until the dough has doubled in size).

Preheat oven to 425 degrees.  Uncover Focaccia Bread and dimple surface with fingers.  Spray or drizzle 2 – 3 Tablespoons of Olive Oil into dimples.  Sprinkle with Salt and bake 20 -25 minutes until golden brown on top and bottom.

Cut into 1″ – 3″ dipping slices.  Bon Appetit!!!

Focaccia Dipping Bread compliments Crab and Shrimp Mac N Cheese very well.  See that video for instructions on how to make it.