Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Roasted garlic is mashed into a paste and added to the dough so that every bite of the savory bread is infused with its flavor. An overnight sponge creates complex flavor in the bread.
Ingredients[]
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100° to 110°)
- 3 1/4 cups bread flour, divided
- 1 whole garlic head
- 1 1/2 tablespoons extra virgin olive oil, divided
- 1 1/4 teaspoons salt, divided
- Cooking spray
- 1 teaspoon cornmeal
- 1/4 cup chopped fresh basil
- 3/4 cup bottled roasted red bell peppers
- 1/2 cup (2 ounces) shredded fontina cheese
Directions[]
- Dissolve yeast in 1 cup warm water in a large bowl, and let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Add 1 cup flour to yeast mixture, stirring well.
- Cover and let stand at room temperature 8 hours or overnight to create a sponge (mixture will become very bubbly).
- Preheat oven to 350°.
- Remove papery skin from garlic head (do not peel or separate cloves).
- Wrap in foil.
- Bake at 350° for 1 hour; cool 10 minutes.
- Separate cloves; squeeze to extract garlic pulp.
- Discard skins.
- Place garlic pulp, 1 tablespoon oil, and 1 teaspoon salt in a small bowl, and mash with a fork until smooth.
- Stir into sponge.
- Add 2 cups flour into sponge; stir until a soft dough forms.
- Turn dough out onto a floured surface.
- Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough, If indentation remains, dough has risen enough.)
- Punch dough down.
- Cover and let rest 5 minutes.
- Divide dough in half; roll each half into a 10-inch round.
- Place 1 dough round on a baking sheet sprinkled with cornmeal.
- Arrange basil over dough, leaving a 1/4-inch border; top with bell peppers.
- Sprinkle evenly with cheese.
- Top with other dough round; pinch edges to seal.
- Lightly coat with cooking spray.
- Cover and let rise 45 minutes or until dough is doubled in size.
- Preheat oven to 400°.
- Uncover dough.
- Make indentations in top of dough with a knife.
- Gently brush dough with 1 1/2 teaspoons oil, and sprinkle with 1/4 teaspoon salt.
- Bake at 400° for 30 minutes or until focaccia is brown on bottom and sounds hollow when tapped.
- Remove from pan; cool on a wire rack.
Yield: 14 servings (serving size: 1 wedge)