I was browsing the Pizza Quest website yesterday for some pizza dough ideas and I happened upon a focaccia recipe. So, I started the dough last night and put it in the baking sheets this morning. I must admit, I mistakenly added too much water - distraction is a saboteur! - so I doubled the recipe. I can't wait to top these and get them into the oven.
There is no stretching of the dough in making focaccia. It's all in the fingertips, ever so gently coaxing the dough, over 60 minutes' time, to the corners of the tray and letting it rise for a few hours.
The toppings will be: caramelized onions with blue cheese & walnuts, goat cheese with bacon, and pan roasted broccoli sautéed with garlic, pepperoncini & olive oil with Locatelli cheese.
I'm going to do half of one tray with the goat cheese/bacon & the other half with the blue cheese/onion/walnut and the other tray all broccoli & Locatelli.
Pictures at my Francie's Fancies Facebook page here.
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