Kitten’s Foccacia
The difference between this and a pizza dough is this is a light soft dough that is not meant to be used with pizza sauce consider it a bread but only in a flat form…you may of coarse make this dough without the olives if you like, caramelized onions are also a nice addition to put on top of the dough
Servings 4-6
Ingredients:
2-1/4 teaspoons dry yeast (1 small package)
1 teaspoon sugar
3/4 cup warm water, divided
1/4 cup warm milk
2 cups all-purpose (to start you will need to add in more)
2 tablespoon olive oil
1 teaspoon salt
TOPPINGS:
olive oil
kosher salt
fresh ground black pepper, optional
dried herbs (I like to use Italian seasoning)
fresh grated Parmesan cheese, optional
Instructions:
In a small bowl proof the yeast with sugar in 1/2 cup warm water until foamy (about 8-10 minutes) if the mixture does not foam discard and start again.
In a large bowl (or your heavy duty mixer mixer bowl) combine 2 cups flour with olive oil, salt, 1/4 cup each warm water and warm milk.
Add in the yeast mix and knead adding in more flour to create a soft smooth dough (kneading time will take about 12-15 minutes).
Transfer to a large lightly oiled bowl; cover and allow to rise in a warm place for about 1 hour or until doubled.
Punch down dough then transfer to a floured surface.
Preheat oven to 400 degrees F (set oven rack to lowest position).
Grease a 15-inch round pizza pan.
Roll the dough to about a 14–inch round or a little more about 1/2 to 3/4-inch thick then place onto the pizza pan, cut off any hanging ends (I use a pizza cutter for this).
Brush the top of the dough with olive oil then sprinkle lightly with kosher salt and fresh ground black pepper if desired and some dried herbs of choice, you may also sprinkle with some Parmesan cheese also.
Bake in a preheated 400 degree F oven for about 20 minutes or until light golden brown.
Best served warm.
Related posts:
- Kitten’s Bread Machine Garlic Pizza Dough
Kitten’s Soft Tender Pizza Dough
Kitten’s Pizza Dough For Zojirushi Bread Machine
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Tags: Pizza
I suspect I must’ve messed up the quantity of yeast (I used 2 1/4 tsp instant yeast) because this turned out with a very hard top and bottom though I baked it at 180C for only 15 min. Plus the dough did not rise as it was supposed to. On the taste front too i will definitely add parmesan cheese and Italian seasonings next time. I suppose such a reality check of my culinary abilities was very much required. Earning regular raves on your recipes was going quite to my head