Email to Lee       

Focaccia

Source of Recipe


Lee's Kitchen






List of Ingredients



• SPONGE:
  
• 1 pkg active dry yeast
  
• 1/4 tsp sugar
  
• 1/2 cup warm water, divided
  
• 1 cup flour
  
• DOUGH:
  
• 1 pkg active dry yeast
  
• 1/4 tsp sugar
  
• 1 cup warm water, divided
  
• 1 Tbl salt
  
• 2 Tbl olive oil
  
• 2 1/2 cups flour, or a little more if needed
  
• TOPPING: #1
  
• 2 cloves garlic, finely chopped
  
• 1/4 to 1/2 cup sun-dried tomato paste
  
• Olive oil
  
• Dried Italian seasoning
  
• TOPPING #2
  
• Olive oil
  
• Pizza seasoning
  
• 1/2 cup shredded Asiago cheese
  
• 1/2 cup shredded aged Parmesan cheese
  
• TOPPING #3
  
• Olive oil, Parmesan cheese, coarse sea salt
  
• 3 Tbl fresh rosemary or 1 1/2 tbl dried or to taste
  






Instructions



1. SPONGE: Fit mixer with dough hook. Put yeast, sugar & 1/4 cup warm water in mixer bowl. Let stand 10 minutes or until mixture is thick and foamy. Add remaining water and 1 cup flour. Mix with dough hook until all is well mixed.
   
   
2. Spray bowl, 4 cup capicity or larger, with cooking spray. Scrape sponge mixture from mixing bowl into greased bowl. Cover with plastic wrap and put into warm place for 1 hour or until sponge has doubled in size.
   
   
3. DOUGH: in clean mixer bowl put rapid rise yeast, 1/4 tsp sugar and 1/4 cup warm water. Let stand until yeast mixture is thick and foamy. Add remaining 3/4 cup warm water and remaining dough ingredients. Mix well with dough hook until all is combined. Add risen sponge mixture to work bowl and knead with dough hook for 3-5 minutes or until dough is well combined, soft and elastic. Add more flour as needed if dough is too sticky.
   
   
4. Place dough onto a non-stick baking sheet and flatten into a circle.*
   
   
5. Brush top of dough with olive oil and make indentations in dough with your fingers.
   
   
6. Mix sun-dried tomato paste with enough olive oil to thin to spreading consistency. Add garlic & mix to combine.
   
   
7. Spread tomato & garlic mixture over the top of the dough.
   
   
8. Sprinkle with Italian seasoning to taste.**
   
   
9. Cover with tea towel and let rise in a warm place 30 to 45 minutes.
   
   
10. Place in a pre-heated 400 degree oven and bake 20 to 25 minutes.
    
    
11. Cool on wire rack.
    
    
12. * Dough may also be placed on a cornmeal covered peel and baked on a hot baking stone. This method will make a crunchier loaf.
    
    
13. ** For topping #2 or topping #3, dimple risen bread with finger tips and add toppings right before bread is ready to go into the oven.