Foccacia with Cambozola
& Roasted Garlic

Italy's 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.

Roasted Garlic

    1 bulb elephant garlic
    Olive oil

Focaccia Dough

    2 ½ cups water, warmed to 110
    2 tablespoons active dry yeast
    2 tablespoons sugar
    2 teaspoons salt
    3 tablespoons olive oil
    6 cups all-purpose flour


    Olive oil
    Dried rosemary
    Fleur de Sel
    Kalamata olives, cut into slivers
Cambozola Cheese

1.  Roasted garlic: Remove the white loose outer skins and cut
     off the top of the garlic bulb. Place the garlic cut side up in
     a garlic roaster—a covered round clay baking dish—drizzle
     with oil. Cover and roast at 400
for 1 hour.

2.  Bread machine method: Place the water, yeast, sugar, salt,
     olive oil and flour in a bread pan. Program for a white bread,        
     dough cycle and large loaf. When the kneading is complete,   
      remove and set in an extra large oiled bowl. Turn once, then  
      let the dough rise until double. Go to step 4.

3.  Hand method: In an extra large bowl, whisk the water, yeast,
     sugar, salt and oil. Stir in the flour, then knead the dough on a
     floured breadboard for 4 minutes. Place the dough in an oiled
     bowl, turn once to coat top with oil; cover with a damp cloth
     and let the dough rise until double.

4.  Punch the dough down with your fist. Divide the dough into
     4 pieces and set them back into the bowl.

5.  Roll each piece out on a well-floured breadboard until very thin.
     Set each round on a baking sheet and brush with oil. Sprinkle with 
     rosemary, Fleur de Sel and olive slivers.

6.  Bake in preheated 400
oven for a few minutes or until the
     bread puffs up and is cooked. Watch carefully.

7.  Remove from the oven and serve with garlic, olive oil and
     Cambozola cheese slices.

     Makes 4 crispy flatbreads