FLX Focaccia

By jodieg

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.