We all love flat breads of all sorts. It can be laffa from the Middle East, tortillas from Mexico, naan bread from India, or indeed our Italian favorite…focaccia! Focaccia (fu-cach-uh) could be used as a base for pizza. However, this dough differs from pizza dough mainly because of the fact that there is more levaning (you know what that is from reading the Haggadah) Therefore, it forms a dough able to absorb lots of yummy olive oil. When olive oil heats up it makes the dough crispy. If you were to drown the dough in tomato sauce, it very well may leave you with soggy pizza! (yuk) So, just add some herbs chopped onions, or really any vegetable of your choice to make this the perfect antipasto.
- 2 ½ c all purpose flour
- 1 tsp dry yeast
- 1 tsp sugar
- 2 tbsp olive oil
- ¾-1 c water
- 1 tsp salt
- 1 tsp dried basil, divided into two
- ½ tsp dried oregano, divided into two
- 4 tbsp olive oil, divided into two
- 1 onion thinly sliced, divided into two
- Coarse sea salt for sprinkling
- Mix flour, yeast, and sugar in a mixing bowl fitted with the dough hook.
- Add water and mix for 4 minutes.
- Add in the olive oil and mix well.
- Add salt.
- Form dough into two balls and transfer to a greased bowl. Cover with a towel and let them rise for 30 minutes-1 hour.
- Preheat oven to 425F. Place a pizza stone inside the oven.
- When the dough is ready, roll out unto a long oval shaped dough. Gently
- Make indents all over the dough with your fingers.
- Spread olive oil all over the dough. (2 tbsp on each)
- Sprinkle the basil and oregano.
- Spread the onions all over the dough and top with coarse sea salt.
- Transfer to the pizza stone.
- Bake for 20-25 minutes, until golden.
Photography by Esti Photography
Recipe as appeared in AMI magazine