BREAD TOPPINGS
6 cups all-purpose flour (approx. 30 oz.) 1. Red onions 2 teaspoon salt 2. Fresh flat leaf parsley 1/4 cup white sugar 3. Parmesan cheese 2 tablespoons instant yeast (you can use dry 4. Extra virgin olive oil (at least 1/4 cup) You can active yeast but it may take longer, and also make your own variation using you can add 1/2 teaspoon more) 5. Other cheeses of your choosing 1/4 cup plus 3 tablespoons extra virgin olive oil 6. Fresh herbs such as rosemary, dill, basil, etc. 2–3 cups warm but not hot water (water that is uncomfortably hot to touch 7. Veggies like fresh or sun-dried tomatoes, will kill the yeast and your bread won’t rise) roasted peppers, or mushrooms 8. Meats
INSTRUCTIONS
1. In a mixer on low speed, using a dough hook 6. Flip the dough over to coat both sides with mix together the flour, salt, sugar, and yeast. the oil. Using flat hand hands, spread the dough to the corners of the pan—don’t worry 2. Add 1/4 cup oil, increase speed, and slowly if it isn’t pressed into the edges completely. add the water (first 1 cup, then 1/2 cup, then smaller amounts until the dough starts 7. Cover the pan with plastic wrap and allow clumping and comes off the sides of the to double in size (approx. 45-60 minutes mixing bowl). If the dough is too “soupy,” add depending on your kitchen). a little more flour until it pulls together again. 8. While the dough is rising, slice red onions, 3. Increase speed again, and when the dough tear fresh parsley into small pieces, and has pulled together into a ball remove the shave Parmesan cheese for classic focaccia dough hook and leave the dough in the bread. Mix the onion and parsley in a bowl bowl. Using your hands coat the dough with with 1/4 to 1/2 cups olive oil. If you are using about 2 tablespoons of olive oil, then cover other toppings instead, prepare them now. the top of the bowl with plastic wrap or a cloth. Allow dough to double in size (this will 9. Remove plastic wrap and with your finger take 1+ hours depending on the temperature tips, gently make “dimple” indentions in in your kitchen). the bread. Season with salt and pepper and spread the onion and parsley mixture on top. 4. Preheat oven to 375-400 degrees F. (If you use a convection oven use a lower temp.) 10. Sprinkle shaved Parmesan over everything else and bake in the preheated oven for 15 to 5. Oil a 1/2 sheet pan (13” x18”) with 1 or 2 20+ minutes, or until golden brown. tablespoons extra virgin olive oil, unwrap the dough, and place it in the pan (press it out 11. Allow to cool 20+ minutes before cutting using your flat hands, no finger tips). with a serrated knife.