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1/4 t sugar
1 1/8 t active dry yeast
1 1/4 c bread flour
1 1/2 t kosher salt
3 t minced fresh rosemary
3 T olive oil Plus extra for greasing the pan
2 t cornmeal
2 T grated Parmeasan
1 tomato, thinly sliced
3/4 c grated Italian cheese of your choice
Pour 1/2 cup of very warm water (100 degrees) into a small bowl. Add sugar & yeast & stir until dissolved. Set aside for 5 minutes. It will get foamy.
Place 1 cup of the bread flour, 1 t salt & 1 t rosemary in a medium sized mixing bowl. Pour the yeast mixture and 2 T olive oil into the bowl. Stir with a wooden spoon to make a sticky dough. Spread 1/4 cup of the flour in the center of a cutting board & turn the dough out into the center of the flour. Flour your hands and knead the dough until it is elastic & no longer sticky, about 5 minutes. Add more flour by the tablespoon if needed.
Grease a bowl with a teaspoon or two of olive oil, place the dough in the bowl, and turn it to grease it with the oil. Cover the bowl with a dishcloth & let it rise in a warm area until double in bulk about 45 minutes.
Brush some olive oil over a 6-inch round area on a baking sheet & sprinkle the cornmeal on it. Place the dough on the cornmeal and gently press it to form a 6-inch round. Using your fingertip make 1/2 inch indentations into the dough about 1-inch apart.
Brush 1 T of olive oil over the dough & sprinkle it with 2 t rosemary, 1/2 t salt and the Parmesan. Cover loosely with plastic wrap and let the dough rest for 30 minutes.
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(I forgot to put the rosemary on top)
Preheat the oven to 400. Bake the focaccia for 10 minutes.
Take it out of the oven and sprinkle with Italian cheese. Add a layer of tomato slices & sprinkle with salt. Bake for 5 more minutes or until cheese is melted & crust is golden.
This dough really puffed up with baking. I actually pressed it down a bit before adding the toppings. I think next time I will try making it into a 10-inch round which should make it about 1/3 thinner. I also though there was a little too much salt so when using this as a pizza crust I won't add the salt before the dough rests. If you want to just make this as bread leave off the tomato & grated Italian cheese & bake for about 15 minutes.
2 comments:
Kat, this sounds so yummy again. And easy, too. Will make some over the weekend!
That looks GREAT! :)
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