Focaccia Fingers #BreadWorld

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Ingredients:

4 1/2 Cups All-purpose Flour
2 Teaspoons Instant Rise Yeast
1 1/2 Cups Warm Water (Approximate)
1 Teaspoon Sea Salt
2 Tablespoons Olive Oil
Topping Ingredients:
1 1/2 Cups Chopped Ripe Tomatoes
1/2 Cup Pitted And Chopped Black Olives
3 Cloves Garlic, Peeled And Thinly Sliced
1 Teaspoon Dried Oregano
4 Tablespoons Finely Chopped Fresh Basil
1/3 Cup Extra Virgin Olive Oil
Salt & Pepper

Directions:

(1) Place the flour in a bowl with the salt, yeast and olive oil and stir.

(2)Slowly add enough water to create a dough that sticks together and isn't too wet.

(3)Dump the dough onto a lightly floured surface, and begin to knead the dough with your hands until it is smooth, soft, but no longer sticky.

(4)Place the dough in a lightly oiled bowl, cover with plastic wrap and let sit in a warm spot in your kitchen until it has doubled in size, about an hour and a half.

(5)While the dough is rising, mix together your topping ingredients in a bowl and set aside.

(6)Once the dough has doubled, preheat your oven to 425 degrees F. Lightly oil a 13 X 9 inch baking sheet and dump the dough into the prepared pan. Use your fingers to press the dough evenly into the pan, and create dimples all across the top with your fingers.

(7)Spoon the topping mix evenly across the top of the focaccia and let sit for 15 minutes.

(8)Bake the focaccia for about 25 minutes, or until it is crisp and lightly golden brown on top.

(9)Let cool for 10 minutes and then cut into fingers using a serrated bread knife.

(10) Yield: Makes 1 (13 x 9 Inch) Focaccia