Yield: 1 Servings
|1 tablespoon||Rapid rise; ("Bread-machine") yeast|
|3 cups||All-purpose flour|
|⅓ cup||Olive oil; (flavored if you like)|
|1¼ cup||Water or more to form a smooth ball|
|3 tablespoons||Your home-made pesto; (I know they probably sell it in the grocery where you work, but it ain't the same)|
Place all ingredients in the machine in the correct order and program for Dough or Manual. When this cycle is completed, pat, roll, stretch the dough into a flat disc on a peel or a 12-14 inch pizza pan which is sprinkled with cornmeal or lightly oiled. Cover with a clean cloth and allow it to rise in a warm place until doubled in bulk. Preheat oven to 475 degrees F.
with shelf and/or stone in center position. Just before inserting the focaccia into the oven, make little dimples all over its surface. Drizzle entire surface with 2 or more TBSP olive oil and sprinkle with 1 - 2 tsp of coarse salt, e.g. Kosher salt. Bake 18-20 minutes until top is golden brown. I baked mine in a pizza pan and at 15 minutes, slid the focaccia off the pan directly onto the stone--supposedly for a crisper crust.
Posted to TNT Recipes Digest by heartnhome@... on May 06, 1998