| Focaccia Serves 12 600 grams of flour (5 cups), or more as needed 2 cups water, 110F ½ of a 15 oz can of roasted diced tomatoes 3/4 cups sliced onion 6 Tablespoons grated Parmesan cheese ¼ cup olive oil 2 ¼ Tablespoon rosemary, fresh, roughly chopped 1 ½ Tablespoons kosher salt 1 Tablespoon active dry yeast Olive oil for drizzling onto the pan Add honey and yeast to water and stir. Stir in yeast and let sit until it becomes foamy. In a large bowl add flour, 1 Tablespoon of the olive oil, and 1 Tablespoon of the salt. Stir in yeast and honey mixture until it comes together. Knead right in bowl until smooth. Depending on where you live and the humidity you might have to add more flour a little at a time, maybe a Tablespoon or so if your dough is too wet. But you just want to get it to the point it's just not sticky. Once it's smooth oil down another bowl and place dough ball inside, cover with clean kitchen towel and let rise until double in size, about 30 minutes. Preheat oven to 425F Once dough has doubled in sized drizzle some olive oil on a baking sheet. Turn dough out onto baking sheet and spread out evenly. Use your fingers to make dimples in dough. Pour the remaining olive all over dimpled dough. Use your fingers lightly to make sure it gets everywhere. Sprinkle over the remaining salt. Sprinkle over Parmesan cheese, onions, tomatoes and rosemary. Bake until deep golden brown. Remove to a cooling rack and cool completely before cutting into 12 slices. Enjoy. Peace, CK |
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