I prepared the olive oil dough for this focaccia experiment last night. The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking had a recipe for Focaccia with Onion and Rosemary, but I ended up making Focaccia with Cheese and Tomatoes, which isn’t in the book. I experimented using olive oil, jalapeño pepper cheese and tomatoes as toppings.
Remember: you can prepare the olive oil dough the day before or even on the same day. Just make sure that you have at least 4 hours to get the dough prepped and ready to use.
Acknowledgement: The full and original version of this recipe can be found in The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Feel free to visit their website artisanbreadinfive.com. In addition, I took the photographs from this post. If you think it’s nice enough to use, please let me know.
Here are the ingredients for the Olive Oil Dough:
- 2 3/4 lukewarm water
- 1 tablespoon granulated yeast
- 1 1/2 tablespoons kosher salt
- 1 tablespoon sugar
- 1/4 cup olive oil
- 6 1/2 cups all-purpose flour
Mix the first five ingredients in your bowl or covered food container. Add the flour and mix. Allow to rest for 2 hours at room temperature. The dough should be ready for use after resting or you can use it the next day, which is what I did.
Before working with the dough, I preheated the oven to 425 F and placed my baking stone inside. I lined a baking sheet with parchment paper. Then I took a pound of dough, shaped it into a ball then flattened it with a rolling pin. Here’s where I experimented: I brushed the flattened dough with olive oil, less than a tablespoon, I think. I sprinkled the dough with the grated cheese and topped it with sliced tomatoes. I let it rest for 20 minutes. Afterwards, I baked it for 25 minutes.
After baking, here is the Focaccia with Cheese and Tomatoes!
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