Jill's Focaccia
Recipe From : King Arthur Flour Catalog
- 1 cup Lukewarm water
- 6 1/2 teaspoons Salt
- 1 tablespoon Garlic oil
- 1 tablespoon Olive oil
- 1/4 teaspoon Diastatic malt powder
- 1 1/2 cups King Arthur flour
- 1 1/2 cups Italian flour
- 2 tablespoons Italian seasoning
- Or 1 Tbs oregano and 1
- Tbs basil
- 2 teaspoons Regular yeast
- 1/2 cup Kalamatra olives halved
- 1/2 cup Pine nuts toasted or raw
- 1 cup Roasted red pepper strips
- Steamed broccoli, spinach
- Artichokes or sliced mushrooms
- Fresh minced basil
- Cracked black pepper
Make a slack dough either by hand, electric mixer, or bread machine
with
the first 9 ingredients. Add the olives and pine nuts just before
the last
1/2 cup flour if your hand kneading or using mixer or 5 minutes
before the
end of the bread machine cycle ( to keep them whole ). Let dough
double in
size about 1 1/2 hours. Punch down and spread in a cornmeal, heavily
dusted 14 inch round pizza pan. Make indentations in the dough
with your
finger tips, cover and let rise for 45 minutes or doubled and
puffy. Push
vegetables of your choice into dough to keep them anchored down.
Meanwhile
preheat oven to 500. turn it down to 450 and bake focaccia 15
to 20
minutes or until golden brown. Remove from oven and sprinkle with
fresh
basil and cracked black pepper. Fresh tomato slices, chopped garlic
and a
bit of olive oil elevate this bread to sublime.
Note:Italian flour: lowest level of ash,protein level 9.8 % and
used to
add lightness to pizza etc.
Diastatic malt powder ( or barley malt syrup ) when added to dough
helps
produce a finer texture and longer keeping quality
From Joan Ross, AKA "Flour Power!"