Pizza Dough Focaccia (Abm)

"I got the pizza dough recipe from my Breadman Breadmachine book. I made a 2 lb. dough. I put the ingredients into the machine in the order as I have listed them. I added fresh and dried herbs, a small piece of pimento from a jar, some kalamata olives as well as some minced garlic and Romano cheese. I cut everything up fairly fine. I also sprinkled some fresh ground smoked black pepper on this. The possiblities for this are endless, depending on what you like. You could probably divide this in half and make two smaller focaccias if you wish, though, the cooking time might be different with a smaller focaccia."
 
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photo by quid_pro_quo photo by quid_pro_quo
photo by quid_pro_quo
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
2hrs
Ingredients:
7
Serves:
6-8
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ingredients

  • 1 12 cups warm water (100-115'F)
  • 2 tablespoons olive oil
  • 2 teaspoons salt (I used the large crystal sea salt)
  • 3 14 cups all-purpose flour
  • 1 cup spelt flour (I used sprouted)
  • 2 teaspoons raw sugar
  • 2 teaspoons yeast (I used the red star from the little brown jar)
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directions

  • Put all the ingredients into the bread machine in the order given.
  • Turn it on to your dough setting.
  • When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick.
  • Place on your oven peel (or a baking pan) that you've sprinkled with corn meal.
  • Dimple the top of the dough with your finger and brush with olive oil. Add whatever toppings you want.
  • At this point, heat your oven to 400'F. and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up.
  • Let the dough rise for about 15-20 minutes.
  • Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown. It took 20 minutes in my oven.
  • When done, remove with your pizza peel and set on a metal wrack to cool.
  • Bon Appetit!

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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