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Cheese focaccia squares

Time 2 hours
Yields Serves 12
Cheese focaccia squares
(Ricardo DeAratanha / Los Angeles Times)
1

Place the yeast and sugar in a small bowl and stir in the warm water. Stir until the yeast is dissolved. Let the mixture stand until it becomes bubbly, about 10 minutes.

2

Measure the flour and salt into a food processor. With the machine running, add the yeast mixture and 3 tablespoons olive oil. Process until the mixture forms a ball of dough.

3

Transfer the dough to a lightly floured board. Pat the dough out into a small rectangle and sprinkle the cheese over it. Fold the dough over the cheese and gently knead in the cheese. Shape into a ball.

4

Brush a medium-size glass bowl with oil. Put the dough into the bowl, turning to coat all sides. Cover with a towel or with plastic wrap sprayed with cooking spray. Let stand in a warm place until doubled in bulk, about 1 hour.

5

Place a baking stone on the lowest rack of the oven. Heat the oven to 400 degrees.

6

Prepare a baking sheet by brushing with oil and sprinkling with the cornmeal. Punch the dough down and pat it into a 12-by-7-inch rectangle on the sheet. Let it stand about 10 minutes, until dough begins to rise slightly. Make indentations over the top of the dough with your fingertips.

7

Use a large sharp knife to score the dough through to the bottom into 12 squares. Do not separate them. Brush with the remaining 1 tablespoon olive oil and sprinkle with coarse salt. Put the baking sheet on the preheated baking stone and bake 30 minutes, until lightly browned.

8

Remove from the oven; allow the bread to cool slightly, then break apart the rolls. Let cool before wrapping them in aluminum foil and tucking them into the day pack.

From Donna Deane.

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