Focaccia
photo by lilsweetie
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 7.08 g active dry yeast
- 14.17 g sugar
- 340.19 g water
- 118.29 ml onion, chopped
- 14.79 ml garlic, minced
- 453.59 g all-purpose flour, plus
- 56.69 g all-purpose flour
- 9.85 ml salt
- 2.46 ml white pepper
- 2.46 2.46 ml basil or 2.46 ml pesto sauce
- olive oil, to lightly coat
- salt
directions
- Sauté onions and garlic, in a small amount of olive oil.
- Let mixture cool.
- Dissolve yeast and sugar in warm water for 5 minutes.
- Place dry ingredients in mixer bowl.
- On low speed gradually add the yeast and the onion mixture.
- Knead for about 5 minutes.
- Retard overnight in a plastic bag, in refrigerator, next day: bench dough for 15- 30 minutes.
- Roll and stretch dough to fit a lg cookie sheet.
- Proof for about 10 minutes.
- Lightly spread top with olive oil and sprinkle a few grains of salt over top.
- Finish with any ingredients you desire (chopped olives, bleu cheese, sun dried tomatoes, pineapple, etc.) and just before baking sprinkle with parmesan cheese.
- Bake at 220°C for 20-25 minutes.
- Color should be pale.
- Serve at room temperature.
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RECIPE SUBMITTED BY
Poppy
Rhodos
I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia.
I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!