Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Focaccia Pizza Dough




Source of Recipe


Mai


List of Ingredients




Makes three 9 inch Focaccias (Serves 12)

2 cups all-purpose flour

1 tablespoon active dried yeast

1 1/4 cups water

1 teaspoon sea salt

1 1/2 cups flour

4 tablespoons butter




Recipe



Combine 2 cups of all-purpose flour, with 1 tablespoon active dried yeast, 1 1/4 cups water and 1 teaspoon sea salt in a bowl. Beat to mix, cover and set aside in a warm place until it has doubled in size, about 20 minutes.

Place 1 1/2 cups of flour and 4 tablespoons butter on a board. Spoon the risen yeast mixture into the center of the flour and gradually combine until all of the flour is incorporated. Knead until smooth and elastic, about 5 minutes.

Divide the dough into 3 equal portions. Press each portion of dough into a 9 inch round. Prick well with a fork. Place each round on an oiled baking sheet. Brush the tops with olive oil. Set the focaccia dough aside in a warm, draft-free place until it has doubled in size, about 40 minutes. Meanwhile, preheat oven to 425 degrees F.

Bake until golden brown on top, about 25 minutes. Cool on a rack. The extra focaccias can be frozen before or after baking. If preparing the dough in advance, extend the proofing time of the dough by placing it in the refrigerator.

Serving Size = 1/4 foccacia