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Focaccia Bread

1 package (2 1/2 teaspoons) active dry yeast

1 1/4 cup warm water

1 tsp honey or sugar

3 TBSP olive oil, plus extra for cooking

3 cups flour (bread flour or all-purpose)

1/2 tsp salt

1 TBSP Spice by Rachel Sweet ONION SOUP MIX

Add the yeast, honey, and warm water into a large bowl. Stir to dissolve the yeast and the honey and let sit for 5 to 10 minutes. The top should be full of bubbles, indicating active yeast. If no bubbles form, discard and try again using fresh yeast.

Add the 3 tablespoons olive oil, salt, and the flour and stir well using a silicone spatula. Then sprinkle flour onto a flat surface (a glass cutting board or a clean countertop work well) and scoop the dough out onto it. Sprinkle the dough with flour and knead dough for about 10 minutes (it should be smooth and silky). Add flour as the dough gets sticky. After kneading, place the dough back into the bowl and cover with a kitchen towel. Let it rise in a warm place for about 90 minutes.

Coat a 10x14 inch glass baking dish with olive oil. Remove the dough from the bowl (it should have doubled in size) and place it onto a lightly floured work surface. The dough will deflate as you work with it - this is normal! Shape the dough into a rough rectangle shape and place it into the oiled dish. Use your fingers to work the dough into the corners until it evenly fills the baking dish. Brush the top of the dough with a small amount of olive oil. Place the kitchen towel over the dough and let it rise for 45 minutes.

Preheat oven to 425 degrees F. Remove the towel and use your finger to make small indents around the dough surface. Sprinkle the top of the dough with the tablespoon of ONION SOUP MIX. Bake for 15 minutes until golden brown. Slice, and serve!



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