Focaccia Tiles

I made this for Thanksgiving along with the crescent rolls (click here for that post) and forgot to show you how it turned out. At first I thought this was a "fail" because I baked it too long, but turns out it still tasted good and is pretty so I'll pass the recipe along if you want to try it. As usual it's much easier to make than I anticipated, yeast bread is still intimidating to me but the more I make it the more I realize it's pretty easy.

• 4 cups all purpose flour
• 1/4 teaspoon active dry yeast
• 1 1/2 teaspoon salt
• warm water
• olive oil
• toppings such as toasted pumpkin seeds, oil-packed dried tomatoes, pitted olives, thinly sliced limes, and/or thinly sliced roma tomatoes
• seasonings such as smoked paprika, ground cumin, oregano, or sea salt

1. In large bowl combine 3 cups of the flour, the yeast, and salt. Add 1 2/3 cups warm water (120' to 130'F). Stir until all is moistened. The mixture will be a soft, sticky dough. Cover and let stand at room temperature 12 to 24 hours.

2. Line a 15x10x1" baking pan with parchment paper. Brush parchment with olive oil. With a fork, stir remaining 1 cup flour into the dough. Turn dough out into prepared pan. Using well-oiled hands or a rubber spatula, gently push dough into pan (dough will be sticky). Loosely cover; let rest for 1 to 1 1/2 hours or until puffy.

3. Preheat oven to 400'. Using a sharp, floured knife, score dough into 6 portions. Gently press desired toppings into surface of dough. Brush lightly with olive oil. Sprinkle with desired seasonings. Bake for 30 to 35 minutes or until golden brown.

4 Transfer to wire rack. Cut into 6 tiles. Serve warm.

Makes 6 tiles, 12 servings. each serving 212 cal, 6g fat.

Prep: 20 min.

Rise: 1 hour

Bake: 30 minutes

Stand: 12 hours

Before baking. Next time I will put way more seasonings on!
And don't bake it so long - watch for it to just start to turn
golden brown. Oh, and I scored mine into 8 squares so I could
try more toppings!