focaccia dough is remarkably versatile and can be a thick chewy
bread or rolled very thin and baked with olive oil, rosemary,
salt and olives. When thin, it is irresistible served with
roasted garlic and cambozola.
1 bulb elephant garlic
2 ½ cups water, warmed to 110
tablespoons active dry yeast
tablespoons olive oil
olives, cut into slivers
garlic: Remove the white loose outer skins and cut
the top of the garlic bulb. Place the garlic cut side up in
garlic roaster—a covered round clay baking dish—drizzle
oil. Cover and roast at 400
for 1 hour.
machine method: Place the water, yeast, sugar, salt,
oil and flour in a bread pan. Program for a white bread,
cycle and large loaf. When the kneading is complete,
and set in an extra large oiled bowl. Turn once, then
the dough rise until double. Go to step 4.
method: In an extra large bowl, whisk the water, yeast,
sugar, salt and oil. Stir in the flour, then knead the
dough on a
breadboard for 4 minutes. Place the dough in an oiled
turn once to coat top with oil; cover with a damp cloth
let the dough rise until double.
4. Punch the dough
down with your fist. Divide the dough into
pieces and set them back into the bowl.
5. Roll each piece
out on a well-floured breadboard until very thin.
each round on a baking sheet and brush with oil. Sprinkle
Fleur de Sel and olive slivers.
6. Bake in
oven for a few minutes or until the
puffs up and is cooked. Watch carefully.
7. Remove from the
oven and serve with garlic, olive oil and
Makes 4 crispy flatbreads
Aromatic Oil with Peppers