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Italy's
focaccia dough is remarkably versatile and can be a thick chewy
bread or rolled very thin and baked with olive oil, rosemary,
salt and olives. When thin, it is irresistible served with
roasted garlic and cambozola.
Roasted Garlic
1 bulb elephant garlic
Olive
oil
Focaccia Dough
2 ½ cups water, warmed to 110
2
tablespoons active dry yeast
2
tablespoons sugar
2
teaspoons salt
3
tablespoons olive oil
6 cups
all-purpose flour
Toppings
Olive oil
Dried
rosemary
Fleur
de Sel
Kalamata
olives, cut into slivers
Cambozola
Cheese
1. Roasted
garlic: Remove the white loose outer skins and cut
off
the top of the garlic bulb. Place the garlic cut side up in
a
garlic roaster—a covered round clay baking dish—drizzle
with
oil. Cover and roast at 400
for 1 hour.
2. Bread
machine method: Place the water, yeast, sugar, salt,
olive
oil and flour in a bread pan. Program for a white bread,
dough
cycle and large loaf. When the kneading is complete,
remove
and set in an extra large oiled bowl. Turn once, then
let
the dough rise until double. Go to step 4.
3. Hand
method: In an extra large bowl, whisk the water, yeast,
sugar, salt and oil. Stir in the flour, then knead the
dough on a
floured
breadboard for 4 minutes. Place the dough in an oiled
bowl,
turn once to coat top with oil; cover with a damp cloth
and
let the dough rise until double.
4. Punch the dough
down with your fist. Divide the dough into
4
pieces and set them back into the bowl.
5. Roll each piece
out on a well-floured breadboard until very thin.
Set
each round on a baking sheet and brush with oil. Sprinkle
with rosemary,
Fleur de Sel and olive slivers.
6. Bake in
preheated 400
oven for a few minutes or until the
bread
puffs up and is cooked. Watch carefully.
7. Remove from the
oven and serve with garlic, olive oil and
Cambozola
cheese slices.
Makes 4 crispy flatbreads
Aromatic Oil with Peppers
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