you can make the ceccacci in two ways if you make it in a smaller pan like this one don't end up with a thicker focaccia that's good for slicing in half and making sandwiches and other things if you simply let the dough mousse out onto a half sheet pan like this we've got a thinner focaccia almost more like a flatbread but it's good for a competeing pasta and other dishes now this is no fuss focaccia so literally you take the first Oh 5 degrees though and just dump them into the mixing bowl I use my KitchenAid mixer since it gets easier this snow is wet enough you could probably mix it up by hand without too much problem so we have the water water again warm water not boiling hot you'll kill the yeast if it's too hot let's see here that's our salt our East which is by the way I buy it in the big bottle psyctests oh they do make a lot of bread the East End and the three tablespoons I'm going to kinda freak with the loaves are one it's very forgiving you don't really need baking in a cake or something like that this is really no fuss for conscious easy notice also using the paddle attachment once you have the dough pulled out it's really sticky Duff pulled out of the mixing ball all you just kind of helps to wet your hands a little bit maybe with water or oil and basically just kind of spread it out again this isn't about being pretty or fussy or anything it's just about getting the bread into the pan it's it'll actually after we're putting rides it's kind of fill this pan for touch anyway I find them I stretch it a little bit and it should fill duster keep an eye pan so here we are with the focaccia after 60 minutes of Rises you can see it's almost entirely filled the family sit for the little corners by the time I'm done doing what I'm going to do it'll probably fill up entirely so take your fingers you may want to oil them but if not just to pull the toe of everywhere quickly make some holes it kind of do the whole service drizzle with some olive oil and then some Parmesan cheese and some Italian seasoning you can put just about anything you want on top of this whatever strikes your fancy basil dried basil break it up and parmesan