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Focaccia ai Lampone e Basilico
(Raspberry Focaccia with Basil)

Who can resist the aroma of fresh bread baking in the oven? It always amazes me how with only 4 ingredients in different proportions - water, flour, yeast and a little bit of salt - you can create a variety of different fragrant breads, from light flat breads, and soft rolls to earthy rustic loaf. In addition to that, you can flavor these breads with herbs, cheeses, extra virgin olive oil, or seasonal vegetables.
This is probably what Italian peasants came up with when they simply took a little dough, sprinkle with olive oil, herbs, or whatever produce or cheese they had available, and turned it into a delicious focaccia.
Focaccia is one of the most popular Italian flatbreads. Because it is very simple to make, it is a great introduction to bread making, especially if you feel intimidated by yeast. It is so versatile that you can serve it as an appetizer lightly flavored with olive oil and herbs; as a accompaniment of the main meal with, cheese, vegetables or meats; and even as a dessert! topped with fresh summer fruits.

Recipe

Ingredients

Method

Dough
2 cups	bread flour
½ cup	water
1 tsp	salt
1 envelope	active dry yeast
2 tbs	sugar
¼ cup	extra virgin oil
Topping
3 tbs	sugar
1 pint	raspberries
2 tbs	olive oil
1tbs	finelly chopped basil

Warm 1/3 cup of water to 110 F and dissolve the dry yeast in the water. Let it rest for 5 minutes.

Add the rest of the water (cold) and the flour, and mix until the dough comes together.

Add sugar, salt and 1/4 cup olive oil and continue kneading until the dough becomes elastic and cleans the sides of the bowl (approximately 15 minutes in a Kitchen Aid with hook attachment and 30 minutes kneading by hand).

Put the dough into a lightly oiled bowl, cover with plastic wrap and allow to rest until it doubles it size (approximately 2 hours).

After the first rise, oil generously a baking pan with olive oil. Scrape the dough out of the bowl and pat and press the dough into the pan to form a 11 inch circle. If the dough resists, wait a few minutes and continue. With a fingertip, make impressions in the dough at 2-inch intervals.

Arrange the filling ingredients evenly over the top.

Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow the dough to rise again until doubled in bulk, about 45 minutes. Meanwhile, preheat oven to 450 degrees and set a rack in the lower third. When dough has risen, bake until deep golden, about 25-30 minutes.

This focaccia is great served with a creamy goat cheese, a fresh mozzarella or for a more contrasting flavor with Parmeggiano Reggiano.