Herbed Focaccia Bread – Great Tastes of Manitoba

Ingredients

1 ⅔ cups (400 mL) warm water
2 Tbsp (30 mL) granulated sugar
4 tsp (20 mL) traditional active dry yeast
4 cups (1000 mL) all-purpose Manitoba wheat flour (divided)
1 Tbsp (15 mL) salt
¼ cup + 1 Tbsp, divided (50 mL + 15 mL) canola oil
2 Tbsp (30 mL) cornmeal
½ tsp (2 mL) dried chili flakes
½ tsp (2 mL) coarse salt
2 tsp (10 mL) dried oregano or thyme (or 1 - 2 tablespoons if using fresh chopped rosemary or thyme)

In a large mixing bowl place water. Add sugar. Stir to dissolve. Add yeast to water and let stand for about 10 minutes or until frothy.
Stir in 3 + ½ cups (875 mL) of flour, salt and 1 Tablespoon (15 mL) canola oil. Turn onto a floured surface and knead dough for about 5 minutes or until smooth. Add remaining ½ cup (125 mL) flour as needed. Place in an oiled bowl, cover and let rise for about 30 minutes or until doubled in size.
After the rise, punch dough down, cover and let rise again for 30 minutes or until doubled in size.
Lightly oil a small baking sheet (10” x 15”) (25 cm x 38 cm) and sprinkle the bottom evenly with cornmeal. Place the dough into the prepared pan. Using your fingertips, push the dough into all corners of the pan. With a slightly wet fingertip, push dimples into the top of the dough.
Brush dough with remaining ¼ cup (50 mL) canola oil, sprinkle with chili flakes, coarse salt and dried oregano.
Let dough rise in pan, uncovered for 20 minutes or until doubled in size.
Preheat oven to 375ºF (190ºC).
Bake for 20-25 minutes or until golden brown and sounds hollow when tapped. Remove from oven.
Let cool for 10 minutes before serving.