Kid-Friendly Focaccia

  • Parker Hirsch, 4, takes a bite of focaccia after helping to make it.

    Parker Hirsch, 4, takes a bite of focaccia after helping to make it. Associated Press

  • A warm from the oven Kid-Friendly Focaccia will make your children smile while helping you make it and while eating it.

    A warm from the oven Kid-Friendly Focaccia will make your children smile while helping you make it and while eating it. Associated Press

 
Published12/10/2008 12:02 AM

1 cup all-purpose flour

⅛ teaspoon salt, plus additional for sprinkling

 

1 teaspoon sugar

1 teaspoon instant yeast

1 tablespoon olive oil, plus additional for drizzling

¼ cup warm water

2-3 sprigs fresh rosemary

In a large bowl, combine the flour, salt, sugar and yeast. This is a great opportunity to let the little ones practice their measuring skills. Plus, they love dumping the ingredients into the bowl and mixing them.

Add the olive oil and water, then mix some more. Once the dough starts to come together, let the kids use their hands to gather and press together the pieces of dough.

Sprinkle the counter with a bit of flour, then transfer the dough to the counter. Knead the dough about 10 times by pressing the dough, then folding it onto itself and pressing again.

Use a rolling pin to roll out the dough into a circle. Lightly coat an 8- or 9-inch round cake pan with cooking spray, then place the dough in the pan. Cover with plastic wrap and set in a warm place (near a heating vent or radiator) for 1 hour.

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After 45 minutes, heat the oven to 375 degrees.

When the dough is ready, it should be risen and slightly bubbly. Have the children use their fingertips to gently poke dimples over the surface of the dough.

Drizzle the dough with a bit of olive oil, then sprinkle it with salt. Pull the rosemary leaves off the stems, then scatter the leaves over the dough. Bake 12 minutes. The focaccia will not be browned when it is done.

Remove the focaccia from the pan, then cut into wedges.

Makes one 8-inch round focaccia.

Associated Press

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