Focaccia White Pizza
Source of Recipe
Internet
List of Ingredients
Pinch granulated sugar
1 package active dry yeast
2 teaspoons salt
2 teaspoons granulated sugar
1 cup lukewarm milk
6 to 7 cups all-purpose flour
Olive oil
Coarse salt
Rosemary or sage, a few small leaves (optional)
Warm a large mixing bowl with hot tap water; drain. In warmed bowl, dissolve the pinch of sugar in 1/2 cup lukewarm water. Sprinkle in yeast; let stand 10 minutes or until frothy.
To the yeast mixture, add the salt, sugar, lukewarm milk and 1 cup lukewarm water. Stir in flour 1 cup at a time, until a soft dough forms.
On a lightly floured board, knead dough for 5 minutes, or until smooth and elastic, adding enough flour to keep it from sticking. Rinse clean the mixing bowl and dry it.
Swirl a little olive oil over the surface of the bowl. Add dough and turn it over once or twice until it is covered with a thin film of oil. Cover with plastic wrap, then a clean dish towel. Let rise in a warm place for 2 hours, or until doubled in size.
At that time, punch it down, replace plastic and let rise for another hour.
Preheat oven to 450 F.
Divide dough into 2 equal pieces. Work each into the shape of a rectangle. The dough must be flattened until it reaches a thickness of about 3/4 inch. Place on lightly greased baking sheets. Loosely cover with plastic wrap and allow to rise for 45 minutes in a warm place.
Once dough has risen, you can make fairly deep indentations across the surface with your fingers. Brush generously with olive oil, sprinkle with coarse salt and rosemary and sage and place in the middle of the preheated oven for about 30 minutes, or until crisp and golden brown, tending toward white where the oil has protected the surface from the heat.
Yields 10 to 12 servings.
Recipe
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