Ingredients
- 1 Tablespoon dry active yeast
- 1 Tablespoon sugar or honey
- 24 ozs water, lukewarm about 105 degrees
- 1 1/2 cups bread flour
- 1 1/2 Tablespoons kosher salt
- 3 1/2 to 3 1/4 cups bread flour
- 1/4 cup sunflower oil
- 1/2 stick (2 ozs) butter
- 4 to 6 Tablespoons cold pressed canola oil mixed with 2 Tablespoons garlic, minced
- 1/4 cup fresh herbs, chopped
- 1/2 cup muranda asiago-provolone
- kosher salt
- black pepper
Preparation
Step 1
1. In a large bowl or in a kitchen aid mixer, mix the yeast, sugar, water & bread flour with a whisk vigorously 2-3 times in 5 minutes, allowing it to rest between - When the yeast begins to foam, add salt, remaining bread flour, oil & butter.
2. Mix with the dough hook in the kitchen aid mixer on low speed or by and for 5-8 minutes, until it forms a smooth tacky dough.
3. Put the dough in a greased bowl, covered, in a warm place for 20 to 40 minutes. it may or may not double, the test is how quickly it rises & how the dough feels to the touch.
4. Remove dough from bowl onto a floured wooden surface or countertop, scale (measure) the dough into desired sized pieces (8-16 ozs) & cover with a plastic bag to ensure the dough does not dry out. Allow to "rest" (also called bench proof) for 5-10 minutes.
5. Remove the plastic, dust each bowl with flour & flatten with your finger tips, leaving "craters" in each piece. These may be irregular in shape, this is ok & often times preferred.
6. Place on a baking sheet dusted with cornmeal, brush each focaccia loaf with garlic oil, herbs, cheese, salt & pepper.
7. Bake for 400 degrees F for 12-15 minutes or until golden brown.