Pizza Dough - Roman Focaccia

Name: Pizza Dough - Roman Focaccia
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: yeast, active dry; water; sugar; olive oil; vegetable oil; salt; flour, unbleached, all-purpose; garlic; olive oil; rosemary leaves; kosher salt

Submitted by MsKaty

YIELD

4 - 6 Servings

PREP

40 min

COOK

30 min

READY

1 hrs

Ingredients

PACKAGES YEAST, ACTIVE DRY
fast-rising, dry

CUPS WATER
tepid (90 F)

TABLESPOONS SUGAR

TABLESPOONS OLIVE OIL

CUP VEGETABLE OIL

TEASPOON SALT

5 ½

CUPS UNBLEACHED ALL-PURPOSE FLOUR

CLOVES GARLIC
peeled and minced

CUP OLIVE OIL
for topping (if making focaccia only)

TABLESPOON ROSEMARY LEAVES
(if making focaccia only)

TABLESPOON 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.