Stuffed Focaccia

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King Arthur Flour


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Combine all of the ingredients, and mix and then knead them into a smooth, elastic dough.

Allow the dough to rise in a warm (75°F to 85°F) spot for about an hour; it?ll become puffy, but won?t double in bulk. Transfer it to a lightly greased work surface, and divide it in half. Try to treat the dough gently; you?re going to be rolling it out,

Roll half the dough into a rectangle about 14 x 10 inches in size. Grease a 9 x 13-inch pan with olive oil; if you?ve got a dark-colored 9 x 13-inch pan, now?s the time to use it-the darker the pan, the crisper and browner the bottom crust. Transfer the d

Layer the filling atop the dough, leaving about 1/2 inch bare around all the edges. Roll out the other piece of dough, and settle it atop the filling. Press the top and bottom crusts together, then roll the edge of the bottom crust up over the edge of the

Bake the focaccia in a preheated 425°F oven for 20 to 25 minutes, until it?s golden brown. You?ll find that because of the oil, the crust will brown quickly; tent it with aluminum foil if it appears to be getting browner than you like before the 20 to 25

Serve the focaccia warm or at room temperature. If necessary, refrigerate any leftovers.

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