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home > recipes > breads > flat-style focaccia bread
from Memphis, TN USA 2 1/4 C. Bread flour 1/2 C. All-purpose or Extra-fine grind Biscuit flour for kneading 1 T. Baking powder 1/4 cup extra virgin olive oil (red pepper flavored, if possible) 1 tsp. Shortening 2 tsp. Kosher salt 1 T. Garlic powder granulated 1 T. Dried parsley flakes palm crushed into dust 1/4 C. turbinado sugar or light brown 1 T. Evaporated milk 3 pks yeast 2/3 C. Water spices: fennel, red pepper, onion, toased garlic, rosemary and other spices (to taste) Asiago cheese, grated Provolone (unsmoked) cheese, grated fresh mozzarella cheese In 7 Qt. bread bowl put bread flour, salt, yeast, sugar,garlic powder, parsley, evaporated milk in center. -----Do Not add baking powder yet.---- Heat olive oil and shortening in microwave till melted (2 min). Pour warmed oil and water in bowl at same time. Stir well with handle of wooded spoon (I use 2 chopsticks for this) till it starts to come together in ball about 2 min. Use spatula to knead the dough in bowl by folding one edge up and push down through center. Sprinkle on the baking powder now. And use the spatula a few more rounds of kneading not to much sprinkle in 1/2 the AP flour a little at time. Pick up dough and use the palm twist method to smooth the ball with remaining flour. Should be elastic and smooth just barley stick to your hands as the ball smooths out. Put dough back in bowl. Drizzle with a little EV olive oil. Cover and let double in volume or until it is about to collapse 1 hr. Preheat oven 375 F. Uncover bowl. Spray perforated pizza pan with nonstik or have stone in oven. Put dough on pan or piel and gently stretch and shape a flat about 3/4 inch thick and dimple it well with your fingertips. Let rise 20 minutes now. Dough will be soft and poofy like a marshmallow. More dimples. Grind pizza spice well over add this and that if you like. Put mozzarella slices around then the grated cheeses and more parsley, drizzle a little more oil on top. Bake 20 min till cheese just begins to blister brown and edges look nice. Cool 8 minutes to let the steam in the center soften and settle the inside makes it more delicious. Serve wedges with Marinara or Campari style tomato dipping sauce.

Flat-style Focaccia Bread


average rating = 5 stars(5.00001 comment available)
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list all recipes for BREADS (358)
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list all recipes by BIGREDWHISTLE (2)


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keyword: style
keyword: focaccia
keyword: bread
ethnicity: italian
recipes for breads
recipes by bigredwhistle
Email Address:
(posted June 10, 2007)

from Memphis, TN USA

2 1/4 C.
Bread flour
1/2 C. All-purpose or Extra-fine
grind Biscuit flour for kneading
1 T.
Baking powder
1/4 cup extra virgin
olive oil (red pepper flavored, if possible)
1 tsp.
Shortening
2 tsp.
Kosher salt
1 T.
Garlic powder granulated
1 T. Dried
parsley flakes palm crushed into dust
1/4 C.
turbinado
sugar or light brown
1 T.
Evaporated
milk
3 pks
yeast
2/3 C. Water
spices: fennel, red pepper, onion, toased garlic, rosemary and other spices (to taste)
Asiago
cheese, grated
Provolone (unsmoked)
cheese, grated
fresh
mozzarella
cheese

In 7 Qt.
bread bowl put
bread flour, salt, yeast, sugar,garlic powder, parsley, evaporated milk in center.

-----Do Not add
baking powder yet.----

Heat
olive oil and shortening in microwave till melted (2 min). Pour warmed oil and water in bowl at same time. Stir well with handle of wooded spoon (I use 2 chopsticks for this) till it starts to come together in ball about 2 min.

Use
spatula to knead the dough in bowl by folding one edge up and push down through center. Sprinkle on the
baking powder now. And use the spatula a few more rounds of kneading not to much sprinkle in 1/2 the AP flour a little at time.

Pick up
dough and use the palm twist method to smooth the ball with remaining flour. Should be elastic and smooth just barley stick to your hands as the ball smooths out. Put dough back in bowl. Drizzle with a little EV
olive oil. Cover and let double in volume or until it is about to collapse 1 hr.

Preheat oven 375 F.

Uncover bowl. Spray perforated
pizza pan with nonstik or have stone in oven. Put dough on pan or piel and gently stretch and shape a flat about 3/4 inch thick and dimple it well with your fingertips. Let rise 20 minutes now. Dough will be soft and poofy like a marshmallow. More dimples. Grind pizza spice well over add this and that if you like.

Put mozzarella slices around then the grated cheeses and more
parsley, drizzle a little more oil on top.

Bake 20 min till cheese just begins to blister brown and edges look nice. Cool 8 minutes to let the steam in the center soften and settle the inside makes it more delicious.

Serve wedges with Marinara or
Campari style tomato dipping sauce.






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from Phoenix, AZ, United States wrote:1  0

Its the best pizza crust I ever tasted. I used the Roast pepper olive oil, the turbinado sugar in the raw, red star yeast, and the White Lilly for kneading. It was literally poofy like the marshmallow. And flavor! Wow never thought of garlic, roast pepper, and a type of brown sugar in a pizza crust. Never going out again for pizza.
5 starsJune 17, 2007


 
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