Focaccia
1 cup warm water
1 tbs yeast
Combine in a large bowl, stirring until yeast dissolves
1 cup whole wheat flour
2 tbs olive oil
1 ½ tbs salt
1 tbs sugar
Mix in, stirring until smooth
1 ¾ -2 ¼ cup flour
Add enough additional flour to make a stiff dough. Knead 8-10 minutes until elastic. Place in greased bowl, turn to grease both sides cover with a damp cloth, and allow to rise until doubled in bulk 45 minutes
Handful of fresh basil leaves (snipped fine)
Fold into dough, kneading only as much as needed to distribute evenly. Cover and let dough rest 10 minutes. Pat and stretch to fill a greased 10x15 jelly roll pan. Lightly rub top of dough with olive oil. Cover lightly with a damp cloth. Let rise 10 minutes. Top with one of the following toppings and bake in preheated oven 450 until crust is lightly browned, 12-20 minutes. Serve immediately.
Tomato Topping
2 cups cherry tomatoes (halved)
3 cloves garlic
½ cup goat cheese, feta cheese or mozzarella (shredded)
2 tbs olive oil
Gently press tomatoes and garlic into surface of the dough, cut side up for cherry tomatoes. Sprinkle with cheese, then salt and pepper. Drizzle with olive oil.
Garlic Parmesan Topping
2 tbs olive oil
3-4 cloves garlic, minced
¼ cup parmesan cheese (grated)
2 tbs fresh basil, chopped (2 tsp dried)
In a small saucepan warm olive oil with garlic. Drizzle over dough. Sprinkle with cheese and seasonings.
1 tbs yeast
Combine in a large bowl, stirring until yeast dissolves
1 cup whole wheat flour
2 tbs olive oil
1 ½ tbs salt
1 tbs sugar
Mix in, stirring until smooth
1 ¾ -2 ¼ cup flour
Add enough additional flour to make a stiff dough. Knead 8-10 minutes until elastic. Place in greased bowl, turn to grease both sides cover with a damp cloth, and allow to rise until doubled in bulk 45 minutes
Handful of fresh basil leaves (snipped fine)
Fold into dough, kneading only as much as needed to distribute evenly. Cover and let dough rest 10 minutes. Pat and stretch to fill a greased 10x15 jelly roll pan. Lightly rub top of dough with olive oil. Cover lightly with a damp cloth. Let rise 10 minutes. Top with one of the following toppings and bake in preheated oven 450 until crust is lightly browned, 12-20 minutes. Serve immediately.
Tomato Topping
2 cups cherry tomatoes (halved)
3 cloves garlic
½ cup goat cheese, feta cheese or mozzarella (shredded)
2 tbs olive oil
Gently press tomatoes and garlic into surface of the dough, cut side up for cherry tomatoes. Sprinkle with cheese, then salt and pepper. Drizzle with olive oil.
Garlic Parmesan Topping
2 tbs olive oil
3-4 cloves garlic, minced
¼ cup parmesan cheese (grated)
2 tbs fresh basil, chopped (2 tsp dried)
In a small saucepan warm olive oil with garlic. Drizzle over dough. Sprinkle with cheese and seasonings.