Focaccia

This makes good focaccia bread, but I usually use it as the crust for pizza. This is the dough I use for my indoor pizza. When the weather is warm enough, I cook pizza outside on the grill. When there are a few people around, I usually make two pizza pan sized pizzas and one pizza sized focaccia bread with this recipe. I like to make small crusts for individual pizzas. It's great for a quick lunch or supper. If you have kids, they like making their own individual pizzas. You can also freeze a full size pizza crust for a family supper. Just pop it out of your pan after you bake it and put it back in the pan after you take it out of the freezer.

The original recipe called for all white flour. I've done some experimenting. All whole wheat will also work. It's a bit wheaty the first day, but mellows by the second day. I would recommend substituting 1/2 c whole wheat flour in place of 1/2 c of the white flour, even if whole wheat is not your thing. It adds some flavor and character to the dough. Stacy (who happened to be here when I was cooking the pizza in the picture) say she thinks adding some whole wheat to pizza dough also makes the dough more tender. I think she's probably right. This recipe is from "The Frugal Gourmet Cooks Three Ancient Cuisines."

These pizza rounds are for us to eat when we go to Julie's house after she has her baby. They were requested by her husband Al. He has somehow managed never to be around when I have made pizza. Here you go Al. This is for you.

FOCACCIA ROMANA

INGREDIENTS

2 pkgs. fast-rising dry yeast

2 c tepid water (105-115)

2 T sugar

1/4 c olive oil

1/2 c salad oil

1 tsp table salt

5 1/2 c unbleached flour (see into)

3 cloves garlic, crushed

1/4 c olive oil for topping

1 T whole rosemary

1 T kosher salt for topping

Dissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and regular salt. Using your mixer, mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mixing bowl. Let rise about 10 minutes

Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice. Punch down after each rising. (The frugal Gourmet, who wrote this recipe, does all this with his kitchen aid. He kneads the dough with the dough hook. Lets it rise right in the bowl. and "punches it down" by turning on the dough hooks.) When I made this yesterday, it took about 30 minutes for the first rise, although I let it go for 45 minutes. It rose for 30 minutes the second time. At this point, there are a few options.

For baking focaccia:

Oil 2 baking sheets, each 13x18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes. Brush the dough with the crushed garlic mixed with the oil for topping. Sprinkle with the rosemary and kosher salt on top. (Fresh Parmesan is nice too.)

Bake at 375 for about 30 minutes.

VARIATION: Top with green onions instead of rosemary.

For baking Pizza:

Oil 2 baking sheets, each 13x18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes. Bake the dough for 15 minutes. Take the dough out of the oven and add your pizza toppings. Bake for the remaining 15 minutes. (it may take a few more minutes. depending on how long you had the oven door open, how many toppings, etc.)

For single serve pizza crusts:

Divide the dough into eight dough balls and roll or press into an circle. (Or an amorphous shape. It doesn't matter. It will look homemade.) Let rise 30 minutes. Bake either on a pizza pan (or baking pan) or directly on a baking stone. Bake for 15 minutes. At this point you can cool and freeze the pizza bases. Or, add pizza toppings and bake for 15 additional minutes.

If you are using frozen pizza bases, add the pizza toppings and bake for 15-20 minutes.