Herbed foccacia bread

2 3/4 cups flour

1 teaspoon salt

1 teaspoon sugar

1 tablespoon yeast 

1 teaspoon garlic powder

1 teaspoon chopped fresh or dry rosemary or other herbs

shake black pepper 

 1 tablespoon vegetable oil

1 cup plus two tablespoons warm water

  2 tablespoons olive oil

parmesan cheese

toppings of choice

combine flour, salt, sugar, yeast, garlic powder, herds, blackpepper in a large bowl.

Add vegetable oil and warm water. Stir well and then knead into a soft smooth dough. 

If dough is too firm add a little extra water. If too soft a dusting of flour. 

Oil bowl and top of dough, cover with damp cloth and let rise 20 minutes in warm place. 

Generously oil a baking pan.  Turn dough over on tray and press down to form a 3/4 to 1 inch thick rectangle. 

Dock dough with fingertips as you press down. Make sure dough is even in thickness.

 Brush generously with olive oil or the oil from sun dried tomatoes. 

Top with cheeses, extra herbs, black pepper, diced red peppers  diced onions, thinly sliced potatoes or any toppings of your choice. 

Heat oven to 450 degrees. Place tray on middle shelf and bake 15 minutes or until just golden brown.

Let cool a few minutes, remove from pan and serve warm. 

If using potatoes on top, slice very thin slices and precook in a little salted water for 5 minutes. Do no cook soft or to breaking. 

Put slices to dry on a towel before using.

I used rosemary but you can use basil, thyme or oregano instead or any combination. 

Crumbled feta cheese and chopped sun dried tomatoes are great on top but put on before the sliced potatoes as it burns fast. 

Best stored wrapped in plastic so it does not dry out. 

Yummy served warm with olive oil and balsamic vinegar to dip in.