He calls this pizza bread, but it is essentially focaccia
Focaccia by Cook’s country used as a template sheet
Heavily oil flat baking sheet
In kitchen aid stand mixer with batter beater installed, add the following:
1 TBL yeast
1 TBL sugar
1 cup water about 110°
Proof yeast in mixing bowl
Add:
1 TBL EVOO
1 tsp salt
2 C bread flour
The dough should be wet, but formed. Put in a bit more flour or water if necessary for consistency. It should be fine.
Let food processor work on it for 10 minutes on medium low until glutens are developed
Plop onto your preparedness sheet pan and flatten a bit, then turn over and continue to flatten until it covers about three quarters of the pan.
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
Basil Drizzle:
Well it raises, Blanche some basil and spinach
Drain well
Blend in food processor with drizzle in olive oil
Nevin’s choic of toppings
Cook out some tomatoes, vinegar, sugar, salt, onion, garlic
Top with tomato mixture and cook for 15 minutes
Add 1/2 cup mozzarella and 1/4 cup Parmesan cheese
Drizzle basil mixture over cheese
Broil five minutes
Finish with some chiffonades of basil
Before serving top with corriander, avocado,
