Try this Olive Oil Dough recipe, or contribute your own.
Suggest a better descriptionMix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl. Using a mixer with a dough hook, add in the flour until completely incorporated.
Transfer the dough to a lidded, but not air-tight container. Let the dough rest at room temperature until it doubles in size (about 2 hours). Store in the refrigerator or use immediately.
For Focaccia
Preheat the oven to 425, with an empty broiler tray on the floor of the oven.
Grease a cookie sheet with a bit of olive oil and set aside.
Dust the surface of the olive oil dough with flour and cut off a 1 lb piece. Dust the piece with more flour and quickly shape it into a ball. Flatten it to 1/2- to 3/4-inch-thick round, using minimal flour. Place the round on the prepared cookie sheet.
Top the dough with fresh herbs, sauteed vegetables, or whatever your heart desires. Finish with a light drizzle of olive oil.
Allow the focaccia to rest and rise for 20 minutes.
Place the cookie sheet on the center rack in the oven and pour 1 cup of hot tap water into the broiler tray. Quickly close the oven door.
Bake for about 25 minutes, or until the crust is a golden brown.
Cut into wedges and serve.
For Pizza crust
Preheat the oven to 550, with a pizza stone one the center rack of the oven.
Dust the surface of the olive oil dough with flour and cut off a 1 lb piece. Dust the piece with more flour and quickly shape it into a ball. Flatten it to 1/8-inch-thick round, using a rolling pin if necessary and using flour to keep the dough from sticking.
Transfer the dough to a corn-meal covered pizza peel.
Top the dough with the toppings of your choice.
Turn on your kitchen exhaust fan now (the cornmeal from the pizza peel will smoke at this temperature.)
Slide the pizza directly onto the pizza stone. Check for doneness in 8-10 minutes, and turn the pizza if it is cooking unevenly. It may need up to 5 more minutes in the oven.
Allow to cool slightly before cutting and serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 490 | ||
Calories from Fat: 52 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 440.1mg | 15 % | |
Potassium 160.3mg | 4 % | |
Total Carbohydrate 94.2g | 28 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 90.6g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 490
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