||[Dec. 9th, 2005|06:49 pm]
So, I made a double focassia batch|
(single batch ingredients)
2.5 cups flour
1T olive oil
2t instant yeast
1 cup lukewarm water
to which I added 1t basil and a few cranks of black pepper. Let go round the mixer with the dough hook for a handful of minutes, put into a greased bowl into an oven that has contained a bowl of hot water (that yeast loves a moist, warm enviornment.) Let rise for 1 hour.
Punch down dough, divide in half if a double batch, make into a round on a parchment covered baking sheet. Put back in the warm, moist oven for another hour. After it's risen again, pull out both baking sheets and the bowl, preheat oven to 400 degrees. Dimple the surface of the dough with your fingertips. Brush a wash of egg white onto both loaves, sprinkle one with salt, put both in oven for 15 minutes. After 15 minutes, sprinkle the salted one with a scattering of cheese (I did mozzerella and chedder), the other gets a bit of pizza sauce, some cheese (again mozerella and chedder), some pepperoni and a touch of tomato (it was left over in the fridge, might as well use it up.) Bake both for another 15 minutes, after that it's ready to serve.