Jill's Baked Focaccia
Jill's Baked Focaccia recipe
Yield
4 servingsPrep
30 minCook
20 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
lukewarm |
|
| 6 ½ | teaspoons |
salt
|
|
| 1 | tablespoon |
garlic oil
|
* |
| 1 | tablespoon |
olive oil
|
|
| ¼ | teaspoon |
malt powder, diastatic
|
* |
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
flour, italian
|
* |
| 2 | tablespoons |
italian seasoning
|
*
|
| 1 | tablespoon |
oregano
|
|
| 1 | tablepoon |
basil
optional |
*
|
| 2 | teaspoons |
yeast, active dry
regular |
|
| ½ | cup |
olives
halved |
*
|
| ½ | cup |
pine nuts
toasted or raw |
|
| 1 | cup |
roasted red bell peppers
cut into strips |
|
|
broccoli florets
or spinach |
*
|
||
|
artichokes
or mushroom |
*
|
||
|
basil
fresh, minced |
*
|
||
|
black pepper
cracked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
lukewarm |
|
| 33 | ml |
salt
|
|
| 15 | ml |
garlic oil
|
* |
| 15 | ml |
olive oil
|
|
| 1.3 | ml |
malt powder, diastatic
|
* |
| 355 | ml |
all-purpose flour
|
|
| 355 | ml |
flour, italian
|
* |
| 3E+1 | ml |
italian seasoning
|
*
|
| 15 | ml |
oregano
|
|
| 1 | tablepoon |
basil
optional |
*
|
| 1E+1 | ml |
yeast, active dry
regular |
|
| 118 | ml |
olives
halved |
*
|
| 118 | ml |
pine nuts
toasted or raw |
|
| 237 | ml |
roasted red bell peppers
cut into strips |
|
| 1 | steamed |
broccoli florets
or spinach |
*
|
| 1 | each |
artichokes
or mushroom |
*
|
| 1 | x |
basil
fresh, minced |
*
|
| 1 | x |
black pepper
cracked |
*
|
Directions
Make a slack dough either by hand, electric mixer, or bread machine with the first 9 ingredients.
Add the olives and pine nuts just before the last ½ cup flour if you're hand kneading or using mixer; or 5 minutes before the end of the bread machine cycle ( to keep them whole ).
Let dough double in size about 1½ hours.
Punch down and spread in a 14 inch round pizza pan, heavily dusted with cornmeal.
Make indentations in the dough with your finger tips, cover and let rise for 45 minutes or doubled and puffy.
Push vegetables of your choice into dough to keep them anchored down.
Meanwhile preheat oven to 500.
Turn it down to 450 and bake foccacia 15 to 20 minutes or until golden brown.
Remove from oven and sprinkle with fresh basil and cracked black pepper.
Fresh tomato slices, chopped garlic and a bit of olive oil elevate this bread to sublime.
