Ingredients: |
Ingredients: 3 tsp (15 ml) Dry yeast
1/4 c (50 ml) Warm water
2-1/4 cup (500 ml) Warm water
2 tbs (30ml) Olive oil
2 to 4 tbsp (30-60 ml) Fresh chopped rosemary or sage or
1to 2 tbsp (15 - 30 ml ) dried (may be substituted)
7-1/2 cups Unbleached all-purpose flour
1 tbsp (15 ml) Course salt
1 cup (250 ml ) Chopped onions, garlic, olives, and herbs of choice
My favourite topping is 1 can of tomato paste and pizza seasoning. Cheese can also be added just before baking.
|
Directions: |
Directions:Mix yeast and 1/4 cup of warm water in a bowl. Let yeast develop and bubble for ten minutes (a bit of sugar can be added to feed the yeast). Add the 2-1/4 cups water, olive oil and freshly chopped rosemary or sage. Add two cups of the flour and mix well. Add the rest of the flour gradually until the dough becomes firm enough to knead. Knead dough on a floured surface for at least ten minutes, until it forms a smooth, non sticky ball. Place in a bowl oiled with olive oil, lightly oil the top of the bread and let rise until it has doubled in size, about 1-1/2 hr. Punch down and divide into three flat rounds. Place on greased pie plates and let rise for about 1/2 hr. Dimple the dough by poking 1/2 inch deep holes in the top with oiled fingertips. Cover with a cloth and let rise 1-1/2 hour, put on topping, bake 400ºF. Spray water into the oven with a water sprayer twice in the first 5-10 min. Bake for 20-25 minutes. |
This recipe for Foccacia Bread is from