Yesterday I made some focaccia bread. Of course, we ate some when it was fresh out of the oven. We finished it today by cutting it in slivers which we dipped in white bean puree and baba ganoush that Mark made from scratch this morning. A real treat!

2 3/4 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon white sugar
1 package active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 pinch ground black pepper 

3 tablespoons olive oil
1 cup warm water 

2 tablespoons grated Parmesan cheese
fresh basil leaves
1 purple onion

In a small bowl, dilute dry yeast in warm water and sugar. Let bubble (5 min.).
In a large bowl, stir together the flour, salt, yeast mixture, garlic powder, oregano, thyme, black pepper and 2 tablespoons of olive oil.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic (5 to 10 min.). Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with remaining tablespoon of olive oil. Sprinkle with Parmesan cheese and thin slices of purple onion.
Bake in preheated oven for 15 minutes, or until golden brown. Remove from oven and sprinkle with chopped basil leaves. Serve warm.


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