Friday, October 2, 2015

Focaccia

Below is the recipe I use for the dough.  
To make Focaccia with onions just let the dough rise a little while after you have shaped it into two circles.  When the dough has risen a little use your knuckle to put dents in the dough and then spread with thinly sliced fresh onions ( or you can saute the onions which is really good also) then drizzle with olive oil and bake according to the directions. 
Alternately, if you are in a rush, you can use fresh pizza dough that you buy at the market.  Just let it rise in the plastic bag at room temperature for a couple of hours before spreading it out into one circle.  I spread the dough using my hands not a rolling pin but both work.

Here’s the recipe for the pizza dough:
500 grams flour (I prefer to use weight measurements for this because it is more exact)
1 1/4 Teaspoon dried yeast. (the original recipe calls for 15 grams fresh yeast)
300 ml lukewarm water
1 Teaspoon ground sea salt ( original recipe calls for 10 grams sea salt)
2 Tablespoons extra virgin olive oil

Method:
1. Dissolve the yeast in the warm water.
2. Mix all the ingredients in a food processor using the dough hook and then let it knead for about 2 minutes.
3. Place dough into a bowl, cover with a damp towel and let rise in a warm place until doubled.  About one to one and half hours.
4. Knead the dough to get rid of bubbles and then divide into 5 equal pieces.
5. Roll into balls and cover with damp tea towel; let rise for 30 minutes.
Pre heat oven to 475
6. Flatten the balls and roll out into a 10-12 inch circle
7. Place on pizza paddle that has been sprinkles with corn flour and cover with toppings
8. Slide onto heated pizza stones and bake in 475 degree oven for 13-15 minutes.