| Focaccia
[Recipes Index] [World of Chefs] Ingredients: For the flatbread:
For the toppings:
Preparation: Mix the honey, yeast and 1/4 cup of warm water. Set aside for about 10 minutes or until the mixture rises. In the bowl of a kitchen mixer fitted with a dough hook, combine the flour and salt, mix with a spoon, and make a well in the center. Pour the olive oil into the well. When the yeast mixture has risen, pour the yeast mixture and the remaining water into the mixer bowl and process with the dough hook attachment. If the dough appears dry and crumbly, add a small amount of water at a time during the mixing/kneading process. If the dough appears too sticky, slowly add a very small amount of flour until the desired dough texture is reached. The dough should easily pull away from the bowl during the kneading process and be smooth and elastic. Grease a bowl with olive oil, put the dough in the bowl, cover with a damp towel and set aside in a warm, draft-free place to rise for about one hour to one and a half hours or until the dough has doubled in size. Preheat the oven to 400 degrees Fahrenheit. Divide the dough into four sections. Knead and roll each section into a ball, cover with a damp towel and set aside for about 30 minutes. Select the toppings of your choice and have them ready at your work surface at the end of the half hour period. Place each ball on a lightly floured work surface. With a rolling pin, roll each dough until it becomes flat and 1/2 inch thick. Brush with olive oil, press your favorite toppings on the bread, and drizzle again with olive oil before baking. Bake the flatbreads on a baking sheet greased with olive oil or on a baking stone for about 20 minutes or until golden brown. Serve warm. |
