Basic Focaccia

No, you don't need a bread mixer, bread flour, or a bread machine to make focaccia! At least not in my kitchen : ) I've been waiting to make this all summer and finally had some down time -- it is remarkably easier than it looks or sounds. Today I paired it with some chevre and slow-roasted tomatoes. The truffle oil is completely optional; use olive oil if you prefer. Recipe adapted from Epicurious.

Ingredients:
2 cups warm water (85 to 95 degrees)
1 tablespoon quick rising yeast
4 tablespoons olive oil
2 tablespoons truffle oil (olive is also fine)
1 tablespoon cracked black pepper
2 teaspoons salt
4 1/2 cups all purpose flour
seasonings -- sea salt, thyme, basil, garlic...to your liking!

Begin by mixing the yeast and water with 3 tablespoons of the olive oil, the truffle oil, black pepper, salt, and 1 cup of the flour. Stir the ingredients into a lumpy, wet dough. Add the remaining cups of flour slowly -- maybe in half cup batches -- while continuously mixing the dough. You'll start to see the consistently smoothen a little bit, and a boule will form. Place the boule in a well oiled bowl and cover it with plastic wrap. Let it rise for about 45 minutes; it should double in size. Then, without kneading or punching down the dough, gently transfer it onto a lightly oiled baking sheet and shape the dough as desired. Season with your favorite toppings and bake for 20 minutes at 450 degrees until golden!