Focaccia
19
Nov
Nov
1 envelope dry yeast or 1 teaspoon instant yeast
1 ⅓ cups warm water
5 tbsp olive oil, divided
3 tsp coarse salt, divided
3 ¼ cups flour
Toppings:
2 medium onions, thinly sliced and sauteed in oil for 15-20 minutes
poppy seeds, dried herbs, freshly ground black pepper
1 cup sundried tomatoes, plumped in hot water and diced
1
Sprinkle yeast into a large mixing bowl. Add the warm water and oil. Stir to combine.
2
Add the flour and 2 tablespoons of the salt. Knead to a smooth dough, about one minute. Cover the bowl and allow to rise one hour.
3
Spread cornmeal or matzo meal on baking stone. Turn out dough into pan and roll dough flat to fit. Brush with oil and cover with plastic wrap.
4
Allow to rise again 1 hour.
5
Preheat oven to 450 degrees.
6
Using your fingertips, poke indentations in the dough at 2” intervals. Drizzle with remaining olive oil
and sprinkle with remaining salt.
7
Spread toppings as desired. Bake for 25 Minutes. Cool on a rack and cut into slices or cubes. Serve warm.
Ingredients
1 envelope dry yeast or 1 teaspoon instant yeast
1 ⅓ cups warm water
5 tbsp olive oil, divided
3 tsp coarse salt, divided
3 ¼ cups flour
Toppings:
2 medium onions, thinly sliced and sauteed in oil for 15-20 minutes
poppy seeds, dried herbs, freshly ground black pepper
1 cup sundried tomatoes, plumped in hot water and diced