Add together the yeast, water, sugar, salt, milk, 1/2 cup of the unbleached four, and all the whole wheat flour and pumpernickel flours. Stir until well-mixed. Add the remaining unbleached flour, 1 cup at a time, until dough forms a shaggy mass.
Turn dough onto a lightly floured work surface and knead, adding more flour as necessary, until it forms a smooth, satiny ball.
Place dough in a lightly oiled bowl and turn to coat with oil; this prevents the formation of a skin due to exposure to air. Cover bowl with a damp towel or plastic wrap, and put in a warm place to rise. Or, place dough in large or small plastic bags and
Frozen dough should be thawed overnight in the refrigerator, or for a few hours on your counter; time will vary depending on the heat of your kitchen. When you thaw frozen dough and let it rise, it won't get as puffy as usual; it will be dense and damp, e
When dough is swollen and puffy, punch down and knead on a lightly floured work surface to expel air bubbles (if dough has been refrigerated or frozen, you'll need to use more flour). Divide dough into four pieces, and roll each into a ball. Let dough rel
Preheat oven to 450°F.
Flatten each ball with a rolling pin and let them sit for 30 minutes, or until you can really flatten and dimple dough with your fingertips. Dough should be about 1/4-inch thick, or less.
Place dough on oiled cookie sheets or directly on a baking stone sprinkled with cornmeal. Bake for 10 minutes and remove from oven. Top with sauce and cheese, and bake for another 10 to 15 minutes. Yield: four focacce.
This dough can also be refrigerated or frozen, according to instructions in preceding recipe.
2 1/2 teaspoons instant yeast 1 1/2 cups water, room temperature 1 teaspoon salt 1/4 cup olive oil 1/2 cup chopped fresh basil 1 cup semolina flour (or substitute whole wheat or unbleached, all-purpose) 3 cups (approx.) King Arthur Unbleached All-Purpose
Mix together yeast, water, salt, olive oil, basil, 1/2 cup unbleached flour and semolina flour. Add in remaining unbleached flour until dough is a shaggy mass.
Turn dough out onto a lightly floured work surface. Knead it, adding more flour as necessary until you have a smooth, satiny ball. Place dough in a bowl and drizzle with a little olive oil. Turn the dough to coat with the oil. Cover bowl with a damp towel
When dough is swollen and puffy, punch down and knead on a lightly floured work surface to expel air bubbles. Divide dough into four pieces and roll each one into a ball. Let dough rest for 10 minutes.
Flatten each ball with a rolling pin and let sit for 30 minutes, or until you can really flatten and dimple dough with your fingertips. Place dough on oiled cookie sheets, or directly on a baking stone sprinkled with cornmeal. Bake for 10 minutes.
Top focacce with sauce and cheese, and bake for another 10 to 15 minutes.
Each of these recipes will yield enough topping for four focacce.
1 cup pesto 2 boneless, skinless chicken breasts (2 whole breasts) 3 tablespoons olive oil 1/4 cup minced sage and parsley combined 1 11-ounce log montrachet cheese (or substitute 12 ounce shredded mozzarella cheese) 1 cup pinenuts, toasted until light br
Roll the chicken breasts in the herbs and sauté in olive oil until barely cooked. Cool and slice into diagonal slices.
Spread pesto on the focacce. Top with chicken slices. Break up the montrachet with your fingers, and sprinkle on the focacce. Return focacce to the oven and finish baking. When cheese has melted, remove from oven and sprinkle with pinenuts.
2 cups roasted red pepper purée* 2 cups feta cheese, crumbled 2 cups grated mozzarella cheese 1 cup roasted shallot purée 1 cup fresh basil leaves
Spread the roasted pepper purée on the focacce. Dot with roasted shallots, and sprinkle with cheeses. Return focacce to oven to finish baking. Arrange fresh basil on top of baked focacce.
*Make roasted red pepper purée yourself by purchasing canned, whole roasted red peppers (or pimientoes), and puréeing in blender or processor.
1 lb. shallots, unpeeled olive oil
Put shallots in a baking pan and drizzle with olive oil. Bake at 350°F for 35 minutes, or until very soft. Cut off ends and squeeze shallots into a bowl. Cover with a light layer of olive oil.
2 packages fresh spinach, stemmed and washed 2 cups ricotta cheese, part skim 2 cups feta cheese, crumbled 1 cup roasted garlic purée
Steam spinach and drain it well. Mix ricotta and feta cheese together.
Spread spinach on focacce. Top with cheese mixture and dot with roasted garlic. Return focacce to oven to finish baking.
4 heads garlic olive oil
Remove some of the paper on the heads of garlic; leave cloves intact. Coat garlic with olive oil and wrap in a double layer of aluminum foil. Bake in a 350°F oven for 45 minutes. Cut off top of each garlic head and squeeze garlic into a small bowl. Cover
This is based on a campfire casserole made by my godmother, Cynnie Burmeister, on a memorable camping and owling trip to Mackinac, Mich. a few years ago.
2 cups grated Cheddar cheese 1 large onion, cut into rings and sautéed in olive oil until translucent, then drained well 4 small zucchini or 1 or 2 large August-sized zucchini, thinly sliced 4 plum tomatoes (or any garden tomato), thinly sliced 1/4 cup gr
Sprinkle Cheddar cheese on top of focacce. Top with onion rings. Overlap slices of zucchini in a circle around edge of focacce. Put circle of overlapping tomato slices in center. Sprinkle each focaccia with 1 tablespoon Parmesan cheese.