yields 4
300g all purpose flour
180g warm water
1/4 tsp yeast
10g sugar
1/8 tsp salt
lots thinly sliced green onion
sesame oil
salt
ground white pepper
1. Dissolve sugar in warm water and sprinkle yeast to activate. Wait 10 minutes until foamy.
2. Add salt to sifted all purpose flour and slowly add yeast mixture.
3. Knead for 7-8 minutes, until dough is elastic.
4. Lightly oil large bowl and place dough. Cover with plastic wrap and let rise for 40 minutes.
5. Lightly flour work surface and roll out dough and divide into 4 equal pieces.
6. Roll out each piece with rolling pin and spread 1.5 tablespoon sesame oil, sprinkle 1/8 teaspoon salt, pinch of white pepper and a liberal handful of green onions.
7. Roll up carefully, coil dough, cover with plastic wrap and let sit for 10 minutes.
8. Heat oil in skillet, flatten coil and fry until golden on both sides.
(reference: Carol's Recipes)
********
Easy Focaccia Bread Recipe with Herbs
yields 8
Our focaccia recipe is very simple to make - no fancy equipment is needed at all. The secret to great focaccia is great tasting olive oil. Since there is quite a bit used, the bread really takes on the flavor. You don't need to spend lots of money, just use an olive oil you love. We like something light and fruity. For the herbs, we love a combination of thyme and rosemary, but you could use whatever herbs you love - fresh or dried. Or, omit the garlic and herbs all together and use plain olive oil, instead.
A note on pan size: In this recipe we call for a 9-inch by 13-inch rimmed baking sheet. If you do not have this, you can use a 9-inch by 13-inch rimmed baking dish with taller sides.
- 1/2 cup (118 ml) olive oil
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh thyme (substitute 1 teaspoon dried thyme)
- 1 tablespoon chopped fresh rosemary (substitute 1 teaspoon dried rosemary)
- 1/4 teaspoon black pepper
- 1 cup (237 ml) warm water
- 2 1/4 teaspoons active dry yeast (1 envelope)
- 1/4 teaspoon honey
- 2 1/2 (350 grams) cups all purpose flour
- 1 teaspoon salt
- In a cold medium saucepan or skillet, combine olive oil, minced garlic, thyme, rosemary and the black pepper. Place pan over low heat then cook, stirring occasionally 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
- In
a large bowl, combine the warm water, yeast and honey. Stir a few times
then let sit for 5 minutes. Now, add 1 cup of the flour and a 1/4 cup
of the infused garlic-olive oil mixture. Stir 3 to 4 times until the
flour has moistened. Let sit for another 5 minutes.
- Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
- After
1 hour, heat oven to 450 degrees F (230 degrees C). Then, use two
tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by
13-inch rimmed baking sheet. (See note if you do not have this pan
size).
- Transfer
dough to the baking sheet then press it down into the pan. Use your
fingers to dimple the dough then drizzle the top with the remaining 2
tablespoons of the garlic-olive oil mixture. Let the dough rise for 20
minutes until it puffs slightly then bake 15 to 20 minutes or until
golden brown. Transfer focaccia bread to a cooling rack and cool.
(reference: Joanne and Adam Gallagher, inspiredtaste.net)
********Wheat Pizza Dough
yields 10
- 1 teaspoon white sugar
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
