I have always served focaccia bread to mop up remaining pasta sauce or to dip in seasoned olive oil, so the lack of salt in this recipe didn't keep me from trying it. I followed the directions completely except that I let it rise a second time and did not roll out the dough. After the first rising, I kneaded it slightly, then stretched it a bit and put it on a baking sheet drizzled with olive oil. I let it rise a second time for about 15 minutes, then dimpled it with my fingertips. I drizzled it with olive oil, sprinkled it with sea salt and fresh thyme. I baked it until it was golden brown on top. While my pasta was cooking, I cut the bread into large pieces and sprinkled an Italian cheese mixture and chopped garlic on top. I put the oven on the broiler setting and browned the bread just enough to melt the cheese. The salt content in the cheese and the sea salt baked into it gave the bread just the right amount of saltiness, but it also wasn't overpowering when dipped into my seasoned and salted olive oil dip mixture. I've bookmarked this recipe so that I can use it again. My husband loved it.
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I have always served focaccia bread to mop up remaining pasta sauce or to dip in seasoned...