NOTE: Focaccia bread is thicker than pizza and very easy to make. Usually made with a liberal amount of oil and herbs and baked on stones. It was the forerunner of pizzas. Dimple the dough with your fingertips before baking. You will love this recipe.
Ingredients:
- 1 tablespoon acitve dry yeast
- 3/4 cup warm water, a little more if needed
- 3 cups bread flour, or all-purpose
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- 1 (14-inch) stone
- 1 tablespoon cornmeal
- 2 tablespoons olive oil, divided
- 1/2 pound fresh mozzarella cheese, drained, patted dry, and sliced 1/4-inch thick
- fresh Roma tomatoes, sliced 1/4-inch thick, about 12 slices
- 1 teaspoon herbes de Province
- 15 fresh basil leaves
- coarse sea salt
- freshly coarse ground black pepper to taste
Cuisine: Italian
Yield: Serves 4 to 6
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(No Ratings Yet)Loading...Instructions:
- Preheat the oven to 425-degrees. Dissolve the yeast in the warm water and let stand 8 to 10 minutes until foaming. In a large bowl, combine the flour and salt, and mix well. Add the yeast water, a little at a time, and place the small amount of moistened flour to the side of bowl. When all flour and water have been used, bring the flour together and form into a ball. Knead the dough 8 to 10 minutes, until elastic. Pour 1 tablespoon olive oil over dough, turning to coat. Place towel over dough and let rise 1 to 1 1/2 hours.
- Punch dough down and let rest 15 minutes. Using rolling pin, roll dough to a 12-inch circle. Sprinkle the pizza stone with cornmeal. Place circle of dough on stone and brush with 1 tablespoon olive oil. Dimple the dough with your fingertips. Place the sliced mozzarella on dough starting with outer circle and work in. Place the tomatoes on or near the mozzarella. Sprinkle with herbes de Provence and top with basil leaves.
- Sprinkle lightly with coarse salt and pepper to taste. Drizzle remaining tablespoon of olive oil over bread. Bake on stone for 20 minutes or until golden. Serve with extra virgin olive oil at table for diping. Serves 4 to 6.