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Focaccia: Diamond City Focaccia




Source of Recipe


Chef Frank Galli


List of Ingredients




1/3 cup Water(luke warm)
1 1/4 Tbl. Fresh cake yeast (or 1 teaspoon dry yeast)
10 1/2 cups bread flour
3 1/2 cups cold tap water
3 TBL olive oil
1 TBL course salt
2 tsp minced garlic


Recipe



Mix fresh yeast and luke warm water in a small bowl and stir up. Measure all ingredients and set aside. Pour cold water in mixer. Add about 1/2 flour, olive oil, then yeast water mixture. Mix on lowest speed for 3 minutes. Add remaining flour and salt and minced garlic. Mix on lowest speed for 3-5 minutes until combined. Mix on speed 5 or 6 for 3 minutes stopping once or twice to remove dough from top of hook. Remove dough from mixer and knead into a ball. Put in a covered bowl which has been oiled. Let rest at room tem for 1 3/4 hours. Remove dough from bowl and cut into four pieces. Gently stretch each piece round and put in an oiled 9-10 inch cake pan. Cover all four cake pans and let rise for 3 hours. Pre-heat oven to 400 degrees F.

TOPPINGS: 1. Heavy whipping cream and gorgonzola cheese blended together high fat but very good. 2. Grated mozzerella cheese moderate fat. 3. Sliced green pepper, red pepper, tomato and fresh herb like rosemary. Choose a topping and add before baking. Put pans into oven and spray inside oven with a spray water bottle. Bake about 30 minutes and check top and bottom for brown color.