Focaccia

Ingredients

• Hide ingredients for Pizza Dough through the first rise 1 Pizza Dough through the first rise (opens in new tab) Pizza Dough through the first rise
  • 1 ⅓ cups (315g) warm (105° to 115°F) water
  • 1 envelope (2 ¼ teaspoons) active dry yeast
  • 3 ½ to 3 ¾ cups (440 to 470g) all-purpose flour
  • 2 tablespoons (25g) olive oil
  • 1 ¼ teaspoons salt
  • Cornmeal

  Sub-recipe steps

  1. Combine in a large bowl or a stand mixer fitted with the dough hook and let stand until the yeast is dissolved, about 5 minutes: 1 ⅓ cups (315g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
  2. Add: 3 ½ to 3 ¾ cups (440 to 470g) all-purpose flour; 2 tablespoons (25g) olive oil; 1 ¼ teaspoons salt
  3. Mix by hand or on low speed for about 1 minute. Knead for about 5 minutes by hand or on low to medium speed until the dough is smooth and elastic, working in a little flour if needed. Transfer the dough to a bowl lightly oiled with olive oil and turn to coat with the oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.
  4. Preheat the oven to 500°F. Position a rack in the bottom third of the oven. Place a baking stone or steel in the oven and preheat it for 45 minutes, if using. Or grease 2 baking sheets and dust with: Cornmeal
  5. Divide the dough in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 15 minutes. Prepare the desired toppings (see Pizza Combinations).
  6. One at a time, flatten each ball of dough on a lightly floured work surface into a 12-inch round, rolling and stretching the dough. Or stretch the dough in the air, allowing the weight of the dough to help stretch it out, rotating the dough as you stretch. As the dough gets thinner, drape it over the backs of your hands as you turn it to avoid tearing holes in it. Place each dough round on a prepared baking sheet, or, if using a baking stone or steel, place them on cookie sheets or a baker’s peel dusted with flour. The dough is now ready to be topped and baked (see Pizza Margherita).
  7. Prepare Pizza Dough using only ¼ teaspoon active dry yeast. Once the dough comes together, knead for 3 minutes. Divide the dough in half, shape into balls, wrap tightly in plastic wrap, and refrigerate for at least 12 hours or for up to 3 days. Let the dough sit at room temperature for 30 minutes before shaping, topping, and baking.
• Up to ½ cup (100g) olive oil
• 2 tablespoons grated cheese, such as Romano, Parmesan, or Asiago
• 1 teaspoon crumbled dried herbs, such as rosemary, thyme, or oregano, or up to 1 tablespoon fresh herb leaves or minced herbs
• ½ teaspoon coarse or flaky salt
• Hide ingredients for Slices of sun-dried tomatoes, olives, Caramelized Onions, diced roasted potato, roasted garlic cloves, or grapes 1 Slices of sun-dried tomatoes, olives, Caramelized Onions, diced roasted potato, roasted garlic cloves, or grapes (opens in new tab) Slices of sun-dried tomatoes, olives, Caramelized Onions, diced roasted potato, roasted garlic cloves, or grapes
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 pounds yellow or white onions, thinly sliced
  • 1 teaspoon salt
  • ½ cup dry white wine or water
  • Salt and black pepper to taste

  Sub-recipe steps

  1. Heat in a very large skillet over medium-high heat until the butter is melted: 2 tablespoons butter; 2 tablespoons olive oil
  2. Add: 3 pounds yellow or white onions, thinly sliced
  3. Sprinkle with: 1 teaspoon salt
  4. Cook, stirring constantly, for 15 minutes. Reduce the heat to low to medium-low and continue cooking, stirring occasionally, until the onions are soft and brown, about 40 minutes. When the residue from the juices has built up in the skillet, add: ½ cup dry white wine or water
  5. Stir and scrape the skillet to dissolve the browned bits. They will immediately mix into the onions, darkening them further. Remove from the heat and season with: Salt and black pepper to taste
  6. QUICK
  7. If you do not need to make such a large quantity of onions or simply do not have an hour to spend properly caramelizing them, prepare Sautéed Onions, adding ½ teaspoon sugar halfway through cooking. When the onions are browned, deglaze the skillet with ¼ cup white wine, scrape up any browned bits, and cook, stirring, until the liquid has evaporated.