I made up my no knead sourdough recipe this morning and as I was
rising I had the thought "why not make focaccia out of it".

So after it's 4 hour rise I took it out of the oven, punched it down
and put it on an oiled
half sheet while the oven heated up to 450.

After about 30 minutes or so I made all the dimples in the dough and
brushed on a mixture
of fresh chopped oregano, summer savory and thyme in a couple of
tablespoons of evoo. I sprinkled on some kosher salt and a bit of
fresh cracked black pepper and set it to baking.

When it looked ready I took it out of the oven to let it cool.

After it cooled I cut it into about 4" squares and put some in the
freezer and some to
eat this week.

The flavor is really good. The texture is properly chewy outside and
tender inside.The only thing I would do differently next time is not
press the dough out quite as thinly as I did. I would have preferred
the focaccia be a bit thicker.

All in all, a very easy way to make a good focaccia bread.

http://picasaweb.google.com/Sitara80...18637928042210

The knife in the last picture is 18" long. It has a 12 1/2" blade. I
have two....leftovers from
the restaurant. They are workhorses. Great for cuttting pizza,
hard blocks of cheese and
things like Hubbard squashes and watermelons.