Twice Baked Potato Casserole

Focaccia

Ingredients

  • 1 package active dry yeast
  • 1 cup water
  • 1 tsp. sugar
  • ¾ tsp. TRK California Basil or 100% Organic Basil
  • ½ tsp. TRK Mediterranean Rosemary or 100% Organic Rosemary, crushed
  • 1 ½ tsp. TRK California Garlic Salt
  • 1/8 tsp. TRK Coarse Black Pepper or 100% Organic Coarse Black Pepper
  • 3 Tbsp. olive oil, divided
  • 2 ¾ cups bread flour, plus more for dusting
  • 1 cup mozzarella cheese, shredded
  • 1 Tbsp. Parmesan cheese, grated

Preparation

Heat water to 110°F. Add sugar and yeast, then let sit for 10 minutes or until yeast is foamy. Pour yeast mixture, spices and 1 Tbsp. olive oil into a large bowl. Add flour and stir until combined. Place dough on a lightly floured surface and knead until smooth. Oil a large bowl, place dough in bowl, turning to coat lightly with oil. Cover with a damp cloth and let rise for about 20 minutes. Heat oven to 450°F. Form dough into a rectangle about ½ inch thick on a greased baking pan. Make indentations with your fingertips about ½ inch apart all over dough. Brush with remaining 2 Tbsp. olive oil. Sprinkle cheeses over top and bake until deep golden brown and bubbly, about 15 minutes..