Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Lukewarm water

  2. 6 1/2 teaspoons 32ml Salt

  3. 1 tablespoon 15ml Garlic oil

  4. 1 tablespoon 15ml Olive oil

  5. 1/4 teaspoon 1 1/3ml Diastatic malt powder

  6. 1 1/2 cups 93g / 3 1/3oz King arthur flour

  7. 1 1/2 cups 93g / 3 1/3oz Italian flour

  8. 2 tablespoons 30ml Italian seasoning OR 1 tbs oregano and 1 1 tablespoon 15ml Basil

  9. 2 teaspoons 10ml Regular yeast

  10. 1/2 cup 118ml Kalamatra olives halved

  11. 1/2 cup 118ml Pine nuts toasted or raw

  12. 1 cup 237ml Roasted red pepper strips Steamed brocolli - spinach Artichokes or sliced mushros Fresh minced basil Cracked black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make a slack dough either by hand, electric mixer, or bread machine with the first 9 ingredients. Add the olives and pine nuts just before the last 1/2 cup flour if your hand kneading or using mixer or 5 minutes before the end of the bread machine cycle ( to keep them whole ). Let dough double in size about 1 1/2 hours. Punch down and spread in a cornmeal, heavily dusted 14 inch round pizza pan. Make indentations in the dough with your finger tips, cover and let rise for 45 minutes or doubled and puffy. Push vegetables of your choice into dough to keep them anchored down. Meanwhile preheat oven to 500. turn it down to 450 and bake foccacia 15 to 20 minutes or until golden brown. Remove from oven and sprinkle with fresh basil and cracked black pepper. Fresh tomato slices, chopped garlic and a bit of olive oil elevate this bread to sublime. Note: Italian flour: lowest level of ash, protein level 9.8 % and used to add lightness to pizza etc. Diastatic malt powder ( or barley malt syrup ) when added to dough helps produce a finer texture and longer keeping quality


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