Pesto dough

Yield: 1 Servings

Measure Ingredient
1 tablespoon Rapid rise; ("Bread-machine") yeast
1½ teaspoon Salt
½ cup Cornmeal
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

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