Flat-style Focaccia Bread
 

Flat-style Focaccia Bread

submitted by bigredwhistle
from Memphis, TN USA
2 1/4 cup Bread flour
1/2 cup All-purpose flour for kneading
1 T. Baking powder
1/4 cup extra virgin olive oil (red pepper flavored, if possible)
1 tsp. Shortening
2 tsp. Kosher salt
1 T. Garlic powder granulated
1 T. Dried parsley flakes palm crushed into dust
1/4 cup turbinado sugar or light brown
1 T. Evaporated milk
3 pks yeast
2/3 cup Water
spices: fennel, red pepper, onion, toased garlic, rosemary and other spices (to
taste) Asiago cheese, grated
Provolone (unsmoked) cheese, grated
fresh mozzarella cheese
In 7 Qt. bread bowl put bread flour, salt, yeast, sugar,garlic powder, parsley,
evaporated milk in center. -----Do Not add baking powder yet.---- Heat olive
oil and shortening in microwave till melted (2 min). Pour warmed oil and water in
bowl at same time. Stir well with handle of wooded spoon (I use 2 chopsticks for
this) till it starts to come together in ball about 2 min. Use spatula to knead
the dough in bowl by folding one edge up and push down through center. Sprinkle
on the baking powder now. And use the spatula a few more rounds of kneading not to
much sprinkle in 1/2 the AP flour a little at time. Pick up dough and use the
palm twist method to smooth the ball with remaining flour. Should be elastic and
smooth just barley stick to your hands as the ball smooths out. Put dough back in
bowl. Drizzle with a little EV olive oil. Cover and let double in volume or until
it is about to collapse 1 hr. Preheat oven 375 F.
Uncover bowl. Spray perforated pizza pan with nonstik or have stone in oven. Put
dough on pan or piel and gently stretch and shape a flat about 3/4 inch thick and
dimple it well with your fingertips. Let rise 20 minutes now. Dough will be soft
and poofy like a marshmallow. More dimples. Grind pizza spice well over add this
and that if you like. Put mozzarella slices around then the grated cheeses and
more parsley, drizzle a little more oil on top. Bake 20 min till cheese just
begins to blister brown and edges look nice. Cool 8 minutes to let the steam in
the center soften and settle the inside makes it more delicious. Serve wedges
with Marinara or Campari style tomato dipping sauce.
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