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Saturday, October 14, 2017

Cracked Black Pepper and Rosemary Focaccia


Ingredients

  • 1recipe Whole Wheat Pizza Dough
  • 1 - 2tablespoons olive oil
  • 2cloves garlic, thinly sliced
  • 1/2cup pitted kalamata or ripe olives, halved or sliced (optional)
  • 1teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2teaspoon coarse salt or kosher salt
  • 1/2teaspoon cracked black pepper
  • 1/2cup finely shredded Parmesan cheese (2 ounces)
  • Directions

    WHOLE WHEAT PIZZA DOUGH

    1. In a large bowl combine 1-1/4 cups all-purpose flour, 1 package active dry yeast, and 1/2 tsp. salt; add 1 cup warm (120 degrees F to 130 degrees F) water and 2 tbsp. olive oil. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in 1 cup whole wheat flour. Turn dough out onto a lightly floured surface. Knead in an additional 1/4 to 1/2 cup of whole wheat flour to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Divide dough in half, if specified in recipe. Cover and let rest for 10 minutes. Use dough as directed in individual recipes.

    TO MAKE FOCACCIA

    1. Do not divide pizza dough in half. Place pizza dough in a lightly oiled medium bowl, turning once to oil surface. Cover and let rise in a warm place for 30 minutes. Punch dough down. Let rest 10 minutes. Place dough on a large greased or parchment-lined baking sheet. Press dough into a 13x9-inch rectangle.
    2. Brush olive oil evenly over dough. Sprinkle with garlic, olives, if desired, rosemary, salt, cracked black pepper, and cheese. Place the baking sheet in a warm place; cover and let rise for 30 minutes. Preheat oven to 375 degrees F. Bake for 25 minutes or until evenly golden brown. Cool slightly. Cut into squares to serve.

    From the Test Kitchen

    TOMATO FOCACCIA:

    Place 2 cups halved grape tomatoes in a microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 2 minutes, stirring once halfway through cooking. Drain tomatoes and let cool for 5 minutes. Prepare focaccia as above, except substitute 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed, for the rosemary and add drained tomatoes with toppings before sprinkling with cheese.

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