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legalmooseThe focaccia wouldn't quite fit into the ziplock bag, so I had to eat some of it.
Yum. :-)
Basic Pizza, Calzone or Focaccia Dough (Focaccia directions)
2 teaspoons yeast
1 cup warm water
1 tablespoon maple syrup
2 tablespoons olive oil, divided evenly
1 teaspoon salt
1 1/4 cups whole wheat flour
1 cup unbleached flour
Sprinkle yeast over warm water (about 105 degrees, or water that is warm to the touch). Add maple syrup, gently stir, and let mixture sit for 5 minutes or until yeast foams up. Add the yeast mixture, half the olive oil, and salt to the whole wheat flour in a medium mixing bowl. Stir for about 5 minutes, scraping the sides of the bowl often. Gradually add the white flour until dough pulls away from the sides of the bowl. (You may not need to add all the flour, or you may need to add a bit more. You are aiming for a sough that is slightly tacky, yet stiff enough to handle).
Turn dough out onto a lightly floured board. Use the other table spoon of oil to grease your hands lightly, a little at a time, as you knead the dough. This keeps the dough from sticking to your hands and tearing the gluten strands that develop. You may not need to add the entire tablespoon of oil for this. Knead the dough by turning it over on itself and pushing with the palm of your hand as you turn it. Knead for about 5 minutes or until the dough is smooth and elastic.
Place dough in a lightly oiled bowl. Cover with a sheet of plastic wrap that has been lightly oiled. Both the oiled bowl and plastic wrap should keep the dough from tearing should it come into contact with either one. This makes a more uniform crumb in the flat bread. Place dough in a warm place (about 80 degrees) and let rise for about 45 minutes or until doubled in bulk.
To make focaccia, let the dough rise a second time. After it has finished the first rise, punch it down, then turn it out onto a lightly floured board and knead for about 5 minutes with lightly oiled hands. Try not to add much more flour to the dough or your focaccia will be too dry. Let the dough rest for about 5 minutes, then pat it into a circle about 14 inches in diameter. PLace parchment paper on a 14-inch pizza pan (or lightly oil the pan). Place the round of dough on the pan, cover with lightly oiled plastic wrap and let rise for about 45 minutes. When dough has risen, remove the plastic and preheat the oven to 400 degrees. Poke all over the surface of the dough with your fingers, leaving about 1/2-inch spaces between indentations. If desires, brush with 1 tablespoon olive oil, and sprinkle with rosemary, crushed basil or thyme, and/or freshly ground pepper. Bake for 20 minutes or until golden brown on top and bottom. Allow to cool, and if desired add toppings of roasted or lightly sauteed vegetables, and place until the broiler to heat for a few minutes.
Yum. :-)
Basic Pizza, Calzone or Focaccia Dough (Focaccia directions)
2 teaspoons yeast
1 cup warm water
1 tablespoon maple syrup
2 tablespoons olive oil, divided evenly
1 teaspoon salt
1 1/4 cups whole wheat flour
1 cup unbleached flour
Sprinkle yeast over warm water (about 105 degrees, or water that is warm to the touch). Add maple syrup, gently stir, and let mixture sit for 5 minutes or until yeast foams up. Add the yeast mixture, half the olive oil, and salt to the whole wheat flour in a medium mixing bowl. Stir for about 5 minutes, scraping the sides of the bowl often. Gradually add the white flour until dough pulls away from the sides of the bowl. (You may not need to add all the flour, or you may need to add a bit more. You are aiming for a sough that is slightly tacky, yet stiff enough to handle).
Turn dough out onto a lightly floured board. Use the other table spoon of oil to grease your hands lightly, a little at a time, as you knead the dough. This keeps the dough from sticking to your hands and tearing the gluten strands that develop. You may not need to add the entire tablespoon of oil for this. Knead the dough by turning it over on itself and pushing with the palm of your hand as you turn it. Knead for about 5 minutes or until the dough is smooth and elastic.
Place dough in a lightly oiled bowl. Cover with a sheet of plastic wrap that has been lightly oiled. Both the oiled bowl and plastic wrap should keep the dough from tearing should it come into contact with either one. This makes a more uniform crumb in the flat bread. Place dough in a warm place (about 80 degrees) and let rise for about 45 minutes or until doubled in bulk.
To make focaccia, let the dough rise a second time. After it has finished the first rise, punch it down, then turn it out onto a lightly floured board and knead for about 5 minutes with lightly oiled hands. Try not to add much more flour to the dough or your focaccia will be too dry. Let the dough rest for about 5 minutes, then pat it into a circle about 14 inches in diameter. PLace parchment paper on a 14-inch pizza pan (or lightly oil the pan). Place the round of dough on the pan, cover with lightly oiled plastic wrap and let rise for about 45 minutes. When dough has risen, remove the plastic and preheat the oven to 400 degrees. Poke all over the surface of the dough with your fingers, leaving about 1/2-inch spaces between indentations. If desires, brush with 1 tablespoon olive oil, and sprinkle with rosemary, crushed basil or thyme, and/or freshly ground pepper. Bake for 20 minutes or until golden brown on top and bottom. Allow to cool, and if desired add toppings of roasted or lightly sauteed vegetables, and place until the broiler to heat for a few minutes.
