Description
Makes 2 15″ Focaccia rounds, excellent with soup and salad! We use a baking stone for this bread.
Ingredients
Scale
2 c. warm water
1 TBSP sea salt
1 TBSP olive oil
4 TBSP sugar or honey
2 1/2 c. (approx) freshly ground hard white wheat or unbleached white flour
1 TBSP instant yeast
Toppings
2 c. shredded parmesan or other cheese
Fresh rosemary
Red pepper oil
Cornmeal (pizza paddle dusting)
Instructions
- Place the baking stone into the oven and preheat to 425°.
- Add the warm water, honey, and oil to a heavy-duty mixer.
- Add 1 1/2 c. of the flour and the yeast. Mix for one minute.
- At this point, you could let it sit and bubble for a bit to sponge the dough.
- Add the salt and mix.
- Add the rest of the flour, and gauge to see if it cleans the bowl. You may need a bit more, and if so, add by TBSP.
- Mix for 3 minutes on high and check the dough with a gluten stretch. You don’t want to over-mix the dough.
- Let the dough rest in the mixer for at least 30 minutes.
- Dust a pizza paddle. Separate into 2 portions and roll into 15″ circles on the paddles. Indent the top with your fingers. Top with oil, salt or other spice, cheese, and fresh rosemary.
- Slide onto a baking stone and bake 22-25 minutes.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking