Pizza Dough - Roman Focaccia
Yield
4 - 6 ServingsPrep
40 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
fast-rising, dry |
|
| 2 | cups |
water
tepid (90 F) |
|
| 2 | tablespoons |
sugar
|
|
| 4 | tablespoons |
olive oil
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 5 ½ | cups |
unbleached all-purpose flour
|
|
| 3 | cloves |
garlic
peeled and minced |
|
| ¼ | cup |
olive oil
for topping (if making focaccia only) |
|
| 1 | tablespoon |
rosemary leaves
(if making focaccia only) |
|
| 1 | tablespoon |
kosher salt
(if making focaccia only) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
fast-rising, dry |
|
| 473 | ml |
water
tepid (90 F) |
|
| 3E+1 | ml |
sugar
|
|
| 6E+1 | ml |
olive oil
|
|
| 118 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 1.3 | l |
unbleached all-purpose flour
|
|
| 3 | cloves |
garlic
peeled and minced |
|
| 59 | ml |
olive oil
for topping (if making focaccia only) |
|
| 15 | ml |
rosemary leaves
(if making focaccia only) |
|
| 15 | ml |
kosher salt
(if making focaccia only) |
|
Directions
Dissolve the yeast in the tepid water. Add the sugar, olive oil, oil, and salt.
Mix in 3 cup of the flour and whip until the dough begins to leave the sides of the mixing bowl, about ten minutes.
Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth.
Allow the dough to rise twice, right in the bowl, and punch down after each rising.
Oil 2 baking sheets, each 13 inches by 18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan.
Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top.
Bake at 375℉ (190℃). for about 30 minutes.
