GARLIC-Y ROSEMARY FAUX-CACCIA

There's nothing really faux about this here 'caccia, except for the awesome, faint cheese-y taste (cheesy bread!!), but everybody knows I can't stay away from a stupid pun. This recipe is adapted from the "blitz bread" recipe found on one my fave baking resources, the King Arthur Flour Bakers' Banter blog. I know it's a blogvertorial(?) designed to make me want to purchase crap from them, but I already like and want to purchase their crap! And, I am a baker, who loves banter! So we are really a match made in heaven. Anyway, it's a good place to go to geek out about sourdough starters, baguette pans, exotic flours and the like. So, I was craving an herb-y, umami-y treat, and this is what I hatched from my noggin:

Garlic-y Rosemary Parm Focaccia

1 3/4 cup all-purpose flour
1 3/4 cup whole wheat pastry flour
2 tablespoons nutritional yeast
1 teaspoon shallot salt
1 teaspoon vegan parm
1 1/4 teaspoon salt
1 tablespoon rosemary powder (I got mine here)
1 tablespoon yeast (instant, rapid-rise, whatevs, I've used many kinds in this recipe, and all have worked fine)
2-3 tablespoons olive oil
1 1/2 cups warm water

Optional but awesome topping:

2-3 tablespoons olive oil
1 clove fresh garlic, finely grated and left to infuse in the olive oil while the dough rises (see below)
a big pinch of rosemary powder

Preheat the oven to 375 degrees.

Here's the best thing about this recipe (well, if you have a standing mixer, that is):

Dump all the above ingredients, minus the awesome topping fixins, into your standing maker, fitted with the, uh, batter-mixing attachment.

Mix on high for about sixty seconds. The dough should be elastic and sticky.

!!! How easy is that? Easy is right up my alley these days.

Cover in plastic wrap, set in a warm place (like on top of your pre-heating oven) and let rise for an hour.

Press dough into a pre-greased 9 x 13 inch pan. Poke a bunch of pokes in it with your finger, so it's got lots of dips in it to absorb the oil and spices.

Drizzle on the olive oil/awesome toppng, and/or any spices you want up in there.

Bake for about 35 minutes, or until the focach is golden brown.

I'm not gonna lie; this came out pretty rad. One of our homies blogged about Maldon sea salt a while back, inspiring me to invest in this fancy-pants condiment, and it definitely shone in this recipe.

The BF and I eated an unseemly quantity in one sitting.