Basic Dough (for a10 or 12-inch round focaccia; three 9 -10-inch pizzas):
- 1 1/3 C. Warm water (90-100) degrees
- 1 T. The Olive Tap’s 100% Extra Virgin Olive Oil (your favorite)
- 1 T. sugar
- ¼ oz granulated dry yeast (1 pkg. dry)
- 3 ½-4 C. bread flour (more might be necessary)
- 1 ¼ t. salt
Topping for Focaccia:
- 2 T. The Olive Tap’s Tuscan Herb or Sorrento Lemon Olive Oil
- 2-3 Roma tomatoes, thinly sliced
- 2-3 T. basil leaves, cut in thin strips
- 1/2 C. grated Parmesan cheese, gorgonzola or goat cheese
1. In a small bowl, dissolve the sugar in warm water. Sprinkle yeast over mixture and let stand for 10 minutes to bloom (it should begin to foam). In a large bowl add 1 cup of the flour, oil, and yeast mixture. Using a stiff whisk, mix rapidly for about 1 minute. Add remaining flour and salt. Using a wooden spoon, mix together until a ball is formed. Knead dough, by hand in bowl, adding more flour if necessary until dough is smooth.
2. Place dough into an oiled bowl, cover with plastic wrap set aside until doubled in size, about 1- 1 ½ hours.
3. Preheat oven 425 degrees F.
4. Remove from bowl onto a lightly oiled baking sheet, sprinkled lightly with corn meal. Spread dough out onto sheet with oiled fingers. Using fingers, make dimples in the dough. Drizzle with Olive Tap olive oil, sprinkle on the basil, spread out the tomato slices, salt & pepper and cheese, and let rest for 10-15 minutes.
5. Bake in a preheated oven at 425 degrees (middle-low shelf) for 30-40 minutes, depending on size. Slide finished bread from pan to a cooling rack (to allow steam to escape, otherwise crust becomes soggy.)
6. Top with fresh baby arugula, and sprinkle with Olive Tap Balsamic Vinegar.
It’s so good!
Recipe courtesy of Someone’s In The Kitchen, Libertyville, IL