- 16
Ingredients
- 6-6 1/2 C. all-purpose flour
- 2 packages active dry yeast
- 1 tsp. salt
- 2 C. warm water (120°-130°)
- 1/4 C. cooking oil
- 1/4 C. butter, melted
- 1/3 C. granulated sugar
- 1 tsp. ground cinnamon
- 1/2 C. chopped pecans
- 1 1/2 C. sifted powdered sugar
- Half-and-half or light cream
Preparation
Step 1
1. In large mixing bowl combine 2 C. of flour, yeast, and salt. Add warm water and oil. Beat on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using spoon, stir in as much remaining flour as you can. Turn out onto lightly floured surface. Knead in enough remaining flour to make moderately stiff dough. Shape into ball. Place in greased bowl; turn once to grease surface. Cover; let rise in warm place until double (about 1 hour).
2. Punch dough down. Turn out onto lightly floured surface. Divide in half. Cover; let rest 10 minutes.
3. Grease two 12-inch pizza pans. Press dough into pans. Prick the surface with a fork. Brush with melted butter. In bowl combine granulated sugar and cinnamon. Sprinkle over both pans of dough. Sprinkle dough with pecans. Let stand 10 to 15 minutes.
4. Bake in 350° oven 20 to 25 minutes or until lightly browned. Meanwhile, combine powdered sugar and enough half-and-half (about 2 T.) to make drizzling consistency.
5. Drizzle icing over warm focaccia. Serve warm.