The focaccia, with rosemary and garlic topping, was made by adapting the no-knead bread recipe posted Friday, May 28, 2010.
To create the panini pictured above, split the focaccia in the center and drizzle the slices with some extra virgin olive oil. Then add slices of Parma prosciutto, fresh tomatoes, buffalo mozzarella, and lettuce. I also like to serve the panini with hot Italian giardiniera for that extra kick.
3 cups all purpose flour
1/4 teaspoon dry yeast
1 1/2 teaspoon salt
1 1/2 cup water
3 tablespoons light virgin oil
The night before:
Pour in 1 1/2 cup of water, 3 tablespoons of light virgin oil, and mix. Pull together the dough using your hands or a wooden spoon.
Scrape any excess flour from the bottom and sides of the bowl, making sure the ingredients are well incorporated and form into a ball. The dough will have a stringy texture.
Place a piece of plastic wrap on the bowl to avoid the dough from drying out. Allow to rise in a warm dry, and draft free place for at least 12 hours and up to 24 hours. The photo to the right is dough that has risen overnight.
The next day:
Transfer the dough to a greased and floured 12 " pizza tray. Dust the dough lightly with flour, and with your hands spread out to the edges of your pizza pan, forming a disk. Drizzle with oil and season with salt. Sprinkle fresh or dried rosemary on the top. Place in a draft free place to allow to rise a second time for 1-2 hours
Bake in a pre-heated 500º F oven for 15-20 minutes.
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