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Instructions |
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Dissolve the yeast in the warm water in a ceramic bowl. Let stnd for 10 minutes to proof. Stir in 1/4 c olive oil. Place the flour and 2 t of the sea salt in a mixing bowl. Add the yeast mixture. Beat at med speed for 3 minutes. Place the dough in a lightly oiled large ceramic bowl, turnign to coat the surface. Cover the bowl with plastic wrap. Let rise for 1-1 1/2 hours or until doubled in bulk. Divide the dough into 2 equal portions. Flatten adn stretch each portion to cover the bottom of an oiled 10x15 inch baking pan. drizzle each with 1 T olive oil. Cover with plastic wrap. let rest for 10 minutes. Uncover each pan and restretch the dough to cover the bottom of hte pans completely. Cover each pan with a towel. let rise for 25 minutes. Brush with the remaining 2 T olive oil. Sprinkle with the remaining 2 t sea salt. Place on the upper oven rack. Bake at 425 degrees for 20-25 minutes or until golden brown. Brush the top with additional olive oil if desired.
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VARIATIONS- Rosemary Focaccia, add 2 T chopped fresh rosemary to the dough during hte beating process.
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Black Olive Focaccia, add 1/2 c slivered pitted kalamata olives to the dough at the end of the beating process (the dough will turn a dark color if you add the olives too early).
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Caramelized Red Onion and Gorgonzola Focaccia, slice 1 red onion and saute in 1 T vegetable oil in a skillet. After baking for 15 minutes, top focaccia with the sauteedonion and 6 oz gorgonzola cheese. Return to the oven and bake 12-15 minutes longer.
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Originally Submitted
10/21/2012
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