Jill's Focaccia
1 c lukewarm water 6 1/2 ts salt 1 tb garlic oil 1 tb olive oil 1/4 ts diastatic malt powder 1 1/2 c king arthur flour 1 1/2 c italian flour 2 tb italian seasoning 1 or 1 tbs orega...
Ingredients
- 1c lukewarm water
- 61/2 ts salt
- 1tb garlic oil
- 1tb olive oil
- 1/4ts diastatic malt powder
- 11/2 c king arthur flour
- 11/2 c italian flour
- 2tb italian seasoning
Directions
- 1
1 c lukewarm water 6 1/2 ts salt 1 tb garlic oil 1 tb olive oil 1/4 ts diastatic malt powder 1 1/2 c king arthur flour 1 1/2 c italian flour
- 2
Add the olives and pine nuts just before the last 1/2 cup flour if your hand kneading or using mixer or 5 minutes before the end of the brea
- 3
Let dough double in size about 1 1/2 hours
- 4
Punch down and spread in a cornmeal, heavily dusted 14 inch round pizza pan
- 5
Make indentations in the dough with your finger tips, cover and let rise for 45 minutes or doubled and puffy
- 6
Push vegetables of your choice into dough to keep them anchored down
- 7
Meanwhile preheat oven to 500
- 8
turn it down to 450 and bake foccacia 15 to 20 minutes or until golden brown