- Kate Ransdell
- 3 cups (700 ml) unbleached all-purpose flour
- 1-1/2 tsp (7 ml) active dry yeast
- 1/2 tsp (2 ml) salt
- 1 tsp (5 ml) sugar
- 2 tbsp (30 ml) chopped fresh basil, or 2 tsp (10 ml) dry
- 2 tsp (10 ml) minced garlic
- 1/4 cup (60 ml) olive oil
- 1 cup (225 ml) lukewarm water (120 - 130 degrees)
- For foccocia bread:
- Extra-virgin olive oil
- 3 garlic cloves, slivered
- 1 tbsp (15 ml) fresh finely minced basil or slightly crushed rosemary
- 1/4 cup (60 ml) finely chopped onion
- Sea salt
- Mix together flour, yeast, salt and sugar in large bowl. Make a well in center.
- Mix together basil, garlic, olive oil and warm water and pour into the well. With your hands, start pulling the flour into the liquid until all the flour is absorbed.
- Turn the dough out onto a floured work surface and knead for about 10 minutes, until a soft, smooth dough is formed.
- Place dough in a greased bowl, cover with a damp kitchen towel and place in a warm, draft-free location for about 1 hour.
- Punch down dough and knead out air bubbles. Shape into a 15 inch round.
- Leave a fatter "lip" of dough around the outside. Cover with dampened kitchen cloth again and let the dough rise in a warm, draft-free location for 30 to 40 minutes.
- Cover with your favorite pizza toppings and bake in a preheated 400 degree (200 C.) oven for 25 to 30 minutes.
- For Focaccia Bread:
- Instead of shaping into a 15 inch round, only make it about a 10 inch round and don't make the "lip".
- After dough has risen the second time, brush top with olive oil.
- Press garlic, basil or rosemary, and chopped onion into dough lightly with your fingertips. This will form small indentations in the dough.
- Sprinkle the top with coarse sea salt to taste and bake, preferably on a baking stone, at 400 degrees (200 C.) for 25 to 30 minutes.
- The pizza dough is wonderful when baked on a preheated baking stone,
sprinkled with a bit of cornmeal. I fear the word "yeast", but
even I can make this!