Fluffy and perfect right from the oven, this focaccia might be our favorite non-cookie thing to bake. This recipe hails from New York City's Natural Gourmet Institute, and makes a delicious, savory accompaniment to all your hearty winter soups. It also happens to be the best pizza crust ever, so go crazy with toppings!
Serves 8
What You Need:
1 tablespoon dry yeast
1 tablespoon brown rice syrup
2/3 cup lukewarm filtered water
1 cup high-gluten flour
1 small potato, mashed
1/2 cup warm water
4 tablespoons olive oil
1 tablespoon salt
1 cup semolina flour
2 to 3 cups unbleached white flour
2 tablespoons chopped fresh herbs
What You Do:
1. In a large bowl, mix yeast, brown rice syrup, water, and high-gluten flour with a whisk. Cover with plastic wrap and let rise for 20 to 30 minutes.
2. Add remaining ingredients to yeast mixture and mix together with a wooden spoon. Remove from bowl, form dough into a ball, and knead on a floured board for about 10 minutes. Dough should be soft and a little sticky. Place dough in an oiled bowl, cover with plastic wrap and a towel, and place in a warm spot until doubled in size (about 1 hour). Punch down, place dough on cookie sheet, and let rise an additional 15 to 20 minutes.
3. Preheat oven to 475 degrees. Place a pizza stone in the oven to heat up. Place dough on stone, brush with olive oil, and bake on middle rack for 20 to 25 minutes. If using as pizza dough, add sauce and toppings before baking.
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