Kid Food: Foccaccia

This is a really easy Italian flat bread.  Here in South Africa you pay a good few bucks for a small one in the shops, but why do that when it's so easy, AND you can add what you like to it?

2 1/2 c flour
1 c warm water
1 tsp salt (I also add a sprinkle of sugar)
1 packet yeast
1/4 c olive oil
(dried herbs - optional)

Mix together well - you'll end up with a sticky dough.  Allow to rise until doubled.  (On warm days I cover the dish with a plastic shopping bag and stick it in the car, which stands out in the sun - or go shopping and leave it in the back seat to rise while I shop.  Works very well! :) )

Tip out onto a well-olive-oiled baking pan and spread with your fingers (if you sprinkle some oil on the top it won't stick to your fingers), allow to rise again about 1/2 an hour.  Top with herbs (rosemary is good), crumbled feta cheese, sundried tomatoes, or whatever takes your fancy.

Bake at 180C for 1/2 an hour or until browned - but not too brown.

Serve hot or cold - leftovers sliced up make great snacks when toasted lightly and topped with salsa, or used as the base for small open oven-grilled toasted cheese and tomato.