Adapted from THE PERFECT MIX by Diane Phillips
Makes 1 13 x 9-inch bread
This delicious Italian flatbread is a delightful accompaniment to soups and appetizers. Paced in an airtight container, it is the perfect companion to Minestrone Soup. Add a jar of pesto and a bottle of red wine and hopefully, the recipient will ask you to stay for dinner.
1 package yeast
1 tablespoon granulated sugar
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons dried rosemary
1 1/2 cups bread flour
1/2 teaspoon salt
Combine and pour into an airtight container.
1 package of Focaccia Mix
1/2 cup warm water
4 tablespoons olive oil, divided
Place the Focaccia Mix in a large ceramic or glass mixing bowl. Add the warm water and 2 tablespoons olive oil and with a dough hook or wooden spoon, blend until smooth. If it is dry, add water by the tablespoon. If it sticks, add a bit of flour. Turn the dough onto a floured board; knead the bread until it is smooth. Transfer to an oiled bowl, turn to oil all over, cover with plastic wrap and let rise in a warm spot until doubled (approximately one hour).
Heat oven to 425 degrees F. Punch the dough down on a floured board and roll into a 13 x 9-inch rectangle. Place in an oiled 13 x 9-inch pan, and brush with remaining oil. Sprinkle with salt; bake 5 minutes. Use a fork to pierce the air bubbles on the surface and continue baking until golden brown, about 8 minutes more. Remove from pan and cut into 3-inch squares. Serve warm with pesto.