There are many ways to make focaccia bread, but if you’re just learning, it’s better to start off with a simple recipe. Chef Santo Bruno shared his basic recipe with PMQ, and we’re passing it along to our readers. Mangia!

You’ll Need:

½ oz. dried yeast
1 tsp. sugar
1 c. hot water
12 oz. flour
3 tsp. olive oil
12 Kalamata olives, halved
7 oz. Romano cheese, cubed
½ tbs. fennel seeds, minced
1 tsp. salt

Preparation:

Mix the yeast with sugar and 8 tbsp. of water. Ferment in a warm place for 15 minutes. Mix the flour, salt and 1 tbsp. of oil. Now add the yeast mixture and remaining water. Knead the dough until it’s smooth (approximately 4 minutes). Divide the dough into two equal portions, forming ½”-thick circles. Now put one circle on a cookie sheet and scatter the cheese, olives and some fennel seeds evenly.

Place the second circle on top and squeeze the edges together to seal it closed and to prevent leaking while cooking. Use a sharp knife to make a few slits on top and brush with remaining olive oil. Sprinkle the remaining cheese and fennel seeds on top. Let rise for 20 to 30 minutes. Bake in a preheated oven at 400 degrees for 30 minutes or until golden-brown. Serve immediately.