Unlike most foccacia recipes this one requires no sponge (starter), making it a good candidate on a busy day when you want freshly made foccacia. The flavor and texture are very good considering how little effort is required. The dough can be made with a stand mixer or bread machine, and shaped into two foccacias or (soft) breadsticks.
The recipe is directly from the back-of-the-bag courtesy of the Gold Medal Flour folks.
I attempted to find a link on their site to link to it here, but I couldn't find this particular recipe, so this is next best:
(Click to enlarge)
I topped it with caramelized onions, shallots, a sprinkle of chopped sundried tomatoes and fresh rosemary, along with a couple of grinds of fresh pepper.
Slices make a wonderful accompaniment to salads (as with this short-cut Caesar), soups, stews, or as an appetizer with beverages. I would make this foccacia recipe again.