It's a weakness.
I inherited it.
Must be genetic.
Thus, I made this yummy bread to share with the ones who gave me my genes.
They liked it too.
Italian Focaccia Bread - Adapted from Real Mom Kitchen
Bread
2 tsp. yeast
1 T sugar
1 C + 2 T warm water
1 T olive oil
1/4 tsp. black pepper
1 tsp. sea salt
1 T Italian seasoning
3 C flour (1 C wheat, 2 C white wheat)
Topping
1 T olive oil
1/2 C Parmesan cheese
sea salt
Combine yeast and water. Allow mixture to sit for 2-3 minutes. Then add in olive oil, sugar salt.
Add in spices.
Knead the dough until well combined.
Cover and let the dough rise for 1 hour. You can make the dough up to 24 hours in advance - cover with plastic wrap and store in the fridge until ready to use.
Preheat the oven to 425. Press the dough into a 12-inch circle.
Drizzle with olive oil and then press indentations into the dough.
Cover with cheese and additional spices.
Bake for 15-20 minutes until dough is puffed and golden brown.
Cut into wedges and serve.
Yum-o.
The leftovers were great sandwich bread too!
