Focaccia Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups flour
1 tsp. active dry yeast
1 tsp. sugar
3/4 tsp. salt
3/4 cup warm water (120 to 130 degrees)
1/4 cup olive oil
1/3 cup Pesto
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Directions: |
Directions:In a large mixing bowl stir together flour, yeast, sugar, and salt. Add about half of the warm water. Do not stir. Let stand until yeast foams (about 10 minutes). Add remaining water, and the 1/4 cup olive oil, and the desired seasonings.
Turn dough out onto a lightly floured surface. Knead for 3 minutes. Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease the surface. Cover and let rise till double (about 50 minutes).
Grease a 12 inch pizza pan; place dough on pan. Use the palms of your hands to pat the dough into an even round. just slightly smaller than the pan. using your fingertips, poke the dough.
Spread 1/3 cup Pesto over dough or add toppings. Cover loosely; let rise for 30 minutes.
Bake in a 400º oven for 25 to 30 minutes or till golden brown. Serve warm or cool, cut in wedges. |
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Notes: |
Personal
Notes: Topping variations:
Onion and Sage: add 3 Tbls. snipped fresh sage, 1 Tbls dry white wine, 1/4 tsp. pepper to the dough before you knead. Cut 1 small onion into very thin slices; separate slices. After poking the flattened dough, gently press onion and sage leaves onto the dough before letting it rise.
Rosemary-Fig: Add 1/2 cup finely chopped almonds, 1/4 cup chopped dried figs, and 2 tsp. snipped fresh rosemary or lemon thyme to the dough before you knead.
Lemon and Savory:
Add 1/4 cup coarsely chopped pitted ripe olives and 3 Tbls. snipped fresh savory to the dough before you knead. Cut 1 small unpeeled lemon into very thin slices, carefully arranging lemon slices atop the Focaccia for the last 5 minutes of baking.
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