2 1/2 c. warm water
1 Tbsp. dry yeast
2 Tbsp. Super Premium Extra Virgin Olive Oil
1/2 c. semolina flour, plus some for sprinkling on pans
5 1/2 c. all purpose flour
1 Tbsp. salt
Topping ideas: Pesto Olive Oil or Garlic Olive Oil, minced garlic, red onion slices, herbs of one’s choice, thinly sliced tomatoes, grated Parmesan cheese
Mix water, yeast, oil, and semolina In a large mixing bowl. Add flour 1 cup at a time, stirring well. Turn onto floured surface and knead 3-4 times.
Add salt, and knead again until all flour worked in, dough should be smooth and elastic. Oil a clean mixing bowl, place dough and let rise approx 90 mins.
Turn onto lightly floured surface, divide dough in half. Roll out into 10”x15”, place onto 2 baking sheets lined with parchment and sprinkled with semolina. Let rise 45 mins.
Dimple dough with fingertips to get that classic focaccia appearance.
Toss toppings in Pesto Olive Oil or Garlic Olive Oil to coat. Spoon or brush toppings as evenly as possible over dough, and sprinkle with Parmesan if desired.
Bake 400° for 25 mins, remove from pan immediately. Cool on wire rack completely before slicing. Enjoy!
*Submitted by staff member Nancy
Share this post
- Tags: Breakfast/Breads/Muffins, Garlic Olive Oil, Medium EVOO, Mild EVOO, Pesto Olive Oil, Robust EVOO, Side Dishes