Rhodes across italy focaccia recipe alton

Ingredients

2 teaspoons rapid-rising dry yeast
1 cup tepid to warm water
two tablespoons sugar
3 1/two to four cups flour
1 tablespoon coarse salt
1/4 cup essential olive oil
Cornmeal, for dusting
Toppings:
two tablespoons essential olive oil
1 onion, diced
2 garlic clove cloves, minced
10 Kalamata olives, pitted and quartered
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground pepper
two tablespoons fresh rosemary oil

Directions

Within the bowl of the standing mixer fitted having a dough hook, proof the yeast by mixing it using the tepid to warm water and sugar. Stir lightly to dissolve. Let stand 3 minutes until foam seems. Turn mixer on low and gradually add some flour towards the bowl. Dissolve salt by 50 percent tablespoons water and combine it with the mix. Pour in 1/4 cup essential olive oil. Once the dough starts to get together, boost the speed to medium. Steer clear of the machine periodically to scrape the dough free. Mix before the dough is smooth and elastic, about ten minutes, adding flour as necessary.

Turn the dough out onto a piece surface and fold over itself a couple of occasions. Make up the dough right into a round and put within an oiled bowl, use coat the whole ball with oil therefore it does not form an epidermis. Cover with plastic wrap or moist towel and let rise on the gas pilot light around the stovetop or any other warm place until bending in dimensions, about forty-five minutes.

Coat a sheet pan after some essential olive oil and corn meal. When the dough is bending and domed, transform it out to the counter. Roll and stretch the dough to an oblong shape about 1/2-inch thick. Lay the flattened dough around the pan and canopy with plastic wrap. Let rest for fifteen minutes.

Meanwhile, coat a little saute pan with essential olive oil, add some onion, and prepare over low heat for fifteen minutes before the onions caramelize. Preheat oven to 400 levels F. Identify the dough and dimple together with your fingertips. Brush the top with increased essential olive oil after which add caramelized onions. garlic clove, olives, cheese. salt, pepper, and rosemary oil. Bake at the base rack for 15-20 minutes.