Focaccia

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by Chef Barb Fenzl, Les Gourmettes Cooking School

azfamily.com

Posted on June 3, 2010 at 10:00 AM

Updated Thursday, Jun 3 at 9:49 AM

Focaccia:
3-1/2 cups all-purpose flour
¾ teaspoon salt
1 package rapid rise yeast
1 cup water
5 tablespoons olive oil, divided

Topping:
¼ cup walnut or olive oil
½ cup walnut pieces
½ cup crumbled blue cheese, such as Gorgonzola

Procedure:
Preheat oven to 400°F.  Combine 1-1/2 cups flour, salt, and yeast in a large bowl of an electric mixer.  Heat water and 3 tablespoons olive oil to 125°F.  Add to dry ingredients.  Beat 2 minutes at low speed, scraping bowl occasionally.  Beat 2 minutes at high speed.  Stir in enough additional flour to make a soft dough.  On a lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes.  Cover; let rest 10 minutes.

Roll dough to ¼-inch thickness.  Spread 2 tablespoons olive oil on a 10-x-15-inch baking sheet.  Place dough on baking sheet and prick surface evenly with a fork.  Make small indents in surface of dough with the end of a wooden spoon.  Drizzle ¼ cup walnut or olive oil over the surface.  Top with walnut pieces and cheese; press nuts into dough.  Bake until golden brown, about 20 minutes.  Cut into squares and serve warm.

Makes one 10-x15 inch rectangle

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