Cheese Foccacia Bread

• 1 Cup Warm Water
• 2 Teaspoons Yeast
• 1 Teaspoon Honey
• 2 1/2 Cups Flour Bread or All-Purpose
• 1 1/2 Teaspoons Salt
• 3 Tablespoons Tuscan Herb Olive Oil divided
• 1 Cups Mozzarella Cheese
• 1/2 Cup Parmesan
• 1/2 Cup Asiago Cheese
• Dried Herbs optional:
  • 1/4 – 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Oregano, Basil, Rosemary, and Thyme

1. Start with good yeast. Always test your yeast by adding it to a bowl of warm water. In a bowl, stir in warm water, yeast, and sugar. The water should be warm to the touch but not scalding hot, as that will kill the yeast. You might aim for about 110 degrees but usually you can just test with your finger if preferred. Watch for the yeast start to foam, which means it is working. If it doesn’t proof, start over, and buy some fresh yeast. Let it proof for 5-10 minutes.

2. Add yeast mixture to flour, salt, and 1 Tablespoon of Tuscan Herb olive oil. Knead in a mixer until the dough has pulled together.

3. Cover and let the dough rise. This is an integral step as this what gives it a light and airy texture. Let it rise for 2-3 hours, or until at least double in size. If it is extra warm in the kitchen, it may only take 2 hours. If it is a cold winter’s day, it may take 3 hours. You might let it rise for about 3 hours so it is airy.

4. After the dough completed its first rise, put in on a large rimmed baking sheet or stone. Drizzle olive oil all over it, turning to coat. Flatten and press the dough out into a rectangle. Cover with plastic wrap and let it rise for 1 to 1 1/2 hours in warm place.

5. Sprinkle with Italian cheeses of choice — fresh mozzarella, parmesan and asiago. You might do a combination of all three to make a three cheese asiago focaccia bread.

6. Bake at 450 degrees for 14-16 minutes or until cheese is melted and bread is fully cooked. Cut into squares or rectangles for focaccia cheese breadsticks.