posted by Mai 02-25-103 8:35 AM
Focaccia Pizza Dough
Makes three 9 inch Focaccias (Serves 12)
2 cups all-purpose flour
1 tablespoon active dried yeast
1 1/4 cups water
1 teaspoon sea salt
1 1/2 cups flour
4 tablespoons butter
Combine 2 cups of all-purpose flour, with 1 tablespoon active dried yeast, 1 1/4 cups water and 1 teaspoon sea salt in a bowl. Beat to mix, cover and set aside in a warm place until it has doubled in size, about 20 minutes.
Place 1 1/2 cups of flour and 4 tablespoons butter on a board. Spoon the risen yeast mixture into the center of the flour and gradually combine until all of the flour is incorporated. Knead until smooth and elastic, about 5 minutes.
Divide the dough into 3 equal portions. Press each portion of dough into a 9 inch round. Prick well with a fork. Place each round on an oiled baking sheet. Brush the tops with olive oil. Set the focaccia dough aside in a warm, draft-free place until it has doubled in size, about 40 minutes. Meanwhile, preheat oven to 425 degrees F.
Bake until golden brown on top, about 25 minutes. Cool on a rack. The extra focaccias can be frozen before or after baking. If preparing the dough in advance, extend the proofing time of the dough by placing it in the refrigerator.
Serving Size = 1/4 foccacia
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line