flour for dusting the bread, and counter
1 pound (grapefruit-size portion) of the pre-mixed dough-keep refrigerated until we are ready to decorate it
2 tablespoons extra virgin olive oil, plus 1 teaspoon for drizzling
Course salt and ground pepper for sprinkling on top
2-3 small colored peppers
3 mushrooms, small to medium in size
1 small red onion
6 cherry small cherry tomatoes
6 small mozzarella balls
3 fresh rosemary sprigs
parsley sprigs, basil leaves, or other leafy herbs
3-4 slices of pepperoniEquipmentcutting board
knife for cutting vegetables
cookie sheet pan to bake the focaccia on
parchment paper (optional)
cookie sheet or broiler pan for steam
2 3/4 cups water-lukewarm
1 Tbs yeast
1 ½ Tbs course salt
1-2 Tbs sugar
1/4 cup olive oil
6 ½ cups all-purpose flour
5-6 qt container with lid
dough whisk or spoon
1. Mix the yeast, salt, sugar and olive oil with the water in a 5-6 qt container.
2. Mix in the flour using a spoon. You may need to use wet hands to incorporate the last bit of flour.
3. Cover the container and let the dough rise at room temperature for 2 hours. It should double and it will collapse.
4. Place the covered dough container into the refrigerator overnight.