"k0006"
(k0006-0) focaccia dough
boston globe, 1986 (modified)

1
1
1
 T
c
T
 dried yeast
warm water
sugar
 mix and set to proof


3
 c
 flour
 add
  • turn out onto floured table and knead 'til smooth and elastic
  • let rise once, knead again
  • for focaccia, divide into two portions
  • for pizza, divide into three portions



"k0006"
(k0006-1) focaccia
moylan kitchen

6
4
12
1/2
2
 T
T
clv
c
ea
peccorino romano
black sesame seeds
garlic
oil cured black olives
onions, peeled
 grated, or
or
or
or
or . . .
  • roll each portion out to fit oiled 12 in pizza pan,
  • prick all over with a fork
  • 1. sprinkle with (black) sesame seeds, press in, or
  • 2. cut olives in half, spread over, press in, or
  • 3. slice garlic cloves, spread over, press in, or
  • 4. slice onions, spread over, press in, or
  • 5. some ingenious combination of the above
  • spray w/ olive oil, grind black pepper copiously over the whole
  • sprinkle grated cheese over if desired
  • proof for at least an hour in proofing oven
  • bake 15 to 20 min at 400 deg F; cool on wire rack



"k0006"
(k0006-2) cheese focaccia
moylan kitchen

1
 c
 cheddar, grated
 reserve
  • roll lump out in large circle to fit pizza pan 12 in dia
  • sprinkle with grated cheddar
  • fold over, knead, and roll out again into large circle
  • repeat until all the cheese has ben incorporated
  • sprinkle with black pepper (optional)
  • prick all over with a fork and proof for about an hour in a 130 F oven
  • proof for at least an hour in proofing oven
  • bake 15 to 20 min at 400 deg F; cool on wire rack