Recipe by Sackville
This is so easy to make -- no long rising times and all in one bowl! And, if you don't feel like pizza, try just brushing the dough with olive oil, and topping with olives, parmesan cheese and rosemary to make foccacia bread. I have also topped it with a mixture of oil, finely chopped fresh herbs (parsley, basil, oregano) and garlic paste.
Top Review by Mille®
Well, this certainly was an easy recipe, but probably easier than it was worth. I followed the ingredients and instructions faithfully, but the dough did not rise at all (even after over an hour) even though I “proofed” the yeast separately in warm water and sugar and the yeast passed the activity test. The cooked dough was heavy and chewy.
- 709.77 ml flour
- 295.73 ml warm water
- 14.79 ml olive oil
- 4.92 ml fast rising yeast
- 2.46 ml sugar
- 2.46 ml salt
Directions See How It's Made
- Throw all ingredients into a bowl and mix together with a food processor (using dough hooks) or by hand.
- The dough will be fairly sticky but don't add any more flour.
- Instead scrape it into an oiled bowl, cover with a cloth and leave to rise for 30 minutes or until doubled in size. I like to let my dough rise in an ever-so-slightly warmed oven or in an airing cupboard.
- When dough is finished rising, pre-heat oven to 400 F degrees.
- Turn onto a floured surface and work in a bit more flour until the dough loses its stickiness -- you shouldn't need too much -- then roll out to desired size, keeping the dough about 1/2 inch thick.
- Leave to rise for about 10 minutes, before topping with your favourite ingredients.
- Put on a baking sheet sprinkled with flour or cornmeal and bake for 10-15 minutes in a very hot oven until lightly browned. Our standard is 230-240 C in a fan oven for 10 minutes on a top shelf.