Beer Flat Bread (focaccia)

This is a very simple and customizable recipe.

I ommited the yeast from this because I like it flat. If you do prefer a more traditional risen bread, then add a pack of yeast to the mix.

3 cups unbleached flour
2 Tbsp sugar
1 can (12 oz) beer

Mix all ingredients together. I just used a wooden spoon. Mixes very easily.

Add rosemary, minced garlic, garlic power, dried onion flakes, etc as desired to the dough when mixing. Toss in whatever sounds good. Little of this, little of that.

Then, spread it onto a well oiled cookie sheet. Let it "rise" for about an hour at room temperature. It won't really rise but the carbination in the beer needs to work it's way out. If you used yeast, then it will rise some.

Brush on olive oil or melted butter IN A VERY THIN LAYER.

Bake at 350 for about 30-35 minutes or until edges get brown.

When done, sprinkle on salt - preferably non-iodized, Kosher, or sea salt. Better flavor. You can eat it like this by itself or use it for dipping.

Tonight we added shreaded parm cheese, tomatos, ham, and mushroom. Had about the best home-made pizza I ever tasted. My kids went nuts over it.
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Sounds Good... I made Philly subs tonight. Oh god they are good! But then again, anything with Cheese Whiz is good.