HAPPY THANKSGIVING EVERYONE! I made this last night and it came out amazing, so I thought I would share it with you.
Great with dinner, breakfast, and you can even make turkey sandwiches with this for Thanksgiving turkey leftovers. It will heal you. : )
2 teaspoons sugar
1 package active dry yeast
1½ cups warm water (110 degrees F/45 degrees C)
2 ½ cups bread flour
½ cup olive oil
¼ teaspoon salt
Fresh basil leaves whole
Fresh Rosemary, Parsley minced
2 garlic cloves minced
1 small red onion sliced thinly
Parmesan Reggiano cheese grated
BAKING MUSIC SELECTION: JOHN LEE HOOKER - THE HEALER
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Preheat oven to 400 degrees. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet.
Sprinkle entire surface with olive oil. Push holes in the dough to make room for the tomatoes. Wrap each tomato in a fresh Basel leaf and insert them into the dough. In a food processor or blender, add the rosemary, parsley, garlic cloves and olive oil. Blend into a minced paste consistency. Spoon over the top of the dough. Add the thinly sliced onions and finish with Parmesan Reggiano cheese and kosher salt. Bake focaccia in preheated oven for 30 minutes. This will come out soft on the inside and crispy o the outside. It’s AMAZING!