- Start with 3 C AP flour
- 1 TBL instant yeast
- 1 TBL sugar
- 2 pinches kosher salt
- Add 1 1/4 C water – about 110º
- 3 TBL EVOO
- Stand mixer
- Knead 5-10 minutes – till smooth
- OPTIONAL: Add 1/2 cup chopped black olives and 1/2 cup chopped green olives at the 5 minute mark.
- Heavily oil flat baking sheet (1-2 C)
- Put dough onto baking sheet, coat with oil, then flip, then press flat with finger tips – should fill most of the pan, but not all of it
- Cover with plastic wrap, and let rise about 75 minutes
- Carefully remove plastic wrap and set aside
- Work dough out to edges of pan.
- Cover with same plastic wrap and let set another hour
- Preheat bottom oven rack to 500°
- Top with desired toppings – see recipes below
Recipe 1
- 28 ounce can of diced tomatoes – drained
- 1 TBL EVOO
- 1 clove crushed garlic
- 1 tsp oregano
- 1/4 tsp salt
- In separate bowl mix 1 cup shredded mozzarella, 1/4 cup grated Parmesan
- Spread cheese on first, and then crushed tomatoes. This will concentrate the tomato flavor and keep the crust dryer.
- Bake in hot oven about 15 minutes
- After it comes out of the oven, sprinkle chiffonads of fresh basil over-the-top
Recipe 2
Olive Focaccia ala Martha
Adapted from Martha Stewart Bakes
- Broadcast 1/2 cup whole black olives and 1/2 cup whole green olives across surface of dough
- Sprinkle garlic powder and onion powder lightly over the top
- Bake at 450° for 30 to 40 minutes
- Into squares to serve with feta or strips to serve with melted
- Gruyere, mozzerella, and Parmesan mixture
Recipe 3
- Slivers of red onion
- Strips of bell pepper, chives, parsley, carrot, dill, sesame seeds
- Dab or drizzle with olive oil
- Sprinkle with Maldon sale
- Bake at 450° for 30 to 40 minutes
