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FOCACCIA
2 1/2 teaspoons dry
yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon salt
2
3/4 -3 cups bread flour
1 tablespoon chopped oregano leaves
1/3 cup
grated Parmesan cheese
Combine yeast with 1/4 cup water. Proof until
foamy. In a bowl, mix remaining water, olive oil and salt.
Combine 23/4
cups flour in a food processor. Add proofed yeast and with the motor running,
add olive oil mixture.
Mix well to form a ball. Allow dough to rise in a
covered bowl for 45 minutes.
Punch dough and knead in the oregano and
parmesan cheese. Shape into a ball. Cover in a bowl.
Let rise till doubled
in bulk. Roll dough in a 1/4-inch thick round. Transfer to pizza pans.
Bake
20 minutes till golden brown.
Note:
After the first rise, dough can be
punched down, refrigerated or frozen. Same dough can be used to make pizzas or
calzones.
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