Pizza Dough And Bonus Focaccia Bread Food

PIZZA DOUGH AND BONUS FOCACCIA BREAD

Steps:

• Add yeast and sugar to water, whisk and set aside until foamy.
• Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
• Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
• Divide dough in half and roll out 2-12"to 15" pizzas; or 1 large 9" focaccia (using all of the dough); or 1 pizza and 1 small 5" focaccia; or 2 small focaccia.
• Bake topped pizza at 500° for 10-12 minutes.
• Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
• Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.
• Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.
• Bake on cookie sheet or pizza stone until golden brown at 475°, 10-25 minutes depending on size and ingredients.

FOCACCIA PIZZA

Steps:

• Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
• Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.
• After 2 hours, preheat the oven to 500 degrees F.
• Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).
• Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.
• Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.
• Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.

FOCACCIA PIZZA

Steps:

• For the dough: In the bowl of a stand mixer, whisk together the flour, yeast and salt. Make a small well in the center and then add 2 tablespoons oil and the water. Using the paddle attachment, mix on low until combined. Remove the dough to a flour-dusted work surface and knead for a few minutes until shiny and smooth.
• Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume, about 1 hour. Remove the dough from the bowl and gently punch it down. Coat a 10-inch cake pan with 3 tablespoons oil. Place the dough in the pan and poke it all over with your fingers. Cover again with plastic wrap and set aside in warm place until puffy, about 45 minutes.
• For the pizza: Preheat the oven to 425 degrees F. Spread the focaccia with the marinara sauce, then scatter with the meatballs. Tear the mozzarella slices and scatter them over the meatballs. Sprinkle with the Parmesan. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake an additional 5 minutes, until the cheese is golden brown and bubbling and the crust is golden.

LOADED FOCACCIA BREAD

Steps:

• Dissolve yeast with sugar and water.
• Mix in all other ingredients.
• Let rise 20 minutes.
• Divide dough in 1/2, and spread out to 1/4 inch thick circle on two greased cookie sheets.
• On each spread first the olive oil then the garlic into the dough. Sprinkle with salt and fresh rosemary.
• Layer remaining ingredients, in order evenly over bread.
• Let rise 20 minutes and bake 400F Till cheese is melted and lightly browned around edges (approx 10-15).
• Serve warm or cooled.

FOCACCIA BREAD (FOR BOSCH OR KITCHEN AID)

Steps:

• Preheat oven to 450°F.
• Place all ingredients (except for extra garlic oil) in the bowl of the mixer, starting with 3 cups of flour. Turn mixer on and add more flour until dough pulls away from the sides of the bowl; knead for 5 minutes (unless using spelt or kamut flour, then knead for 3 minutes.).
• Sprinkle 2 paddles or wooden boards generously with corn meal.
• Oil hands well and shape into 2 large dough balls; roll out to 1/4 inch.
• Using a soft brush dipped in cool water, brush top and sides of each circle of dough.
• With your fingertips, make indentations all over the dough.
• Pour garlic oil lightly all over the dough so that it cullects in the indentations.
• Sprinkle sesame seeds, parmesan cheese, garlic salt, pepper or whatever herbs you like all over the top.
• Transfer to preheated stone and bake at 450° for 8-10 minutes or until golden brown (if baking 2 at a time, increase the time 2-4 minutes).