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Focaccia Dough
Submitted by: Inn on First
Use dough for Mediterranean Stuffed Focaccia w/ Spinach, Onion, Tomato, and Mozerella Recipe!
Yield: 6 servings
Ingredients:
Instructions:
In a mixing bowl combine the year, warm water, and molasses. Let rest for 5 minutes to activate the yeast. Add the flour, salt, olive oil, and oregano and mix together until a single mass of dough forms. Knead for 5 to 7 minutes.
Place the dough into a lightly oiled bowl, leaving room for it to double, and cover with plastic wrap. If you are going to use this the same day, set it on the counter-top for approximately 1 hour and allow it to double. If you are going to prepare this the night before, place the dough into the refrigerator until you are ready to form the focaccia.
Use dough for Mediterranean Stuffed Focaccia w/ Spinach, Onion, Tomato, and Mozerella Recipe!
Yield: 6 servings
Ingredients:
- 1 Tablespoon Yeast
- 1 cup plus 2 Tablespoons Water, warm
- 1 Tablespoon Molasses
- 4 cups Flour, Bread
- 1 teaspoon Salt
- 2 Tablespoons Olive Oil
- 1 Tablespoon Oregano
Instructions:
In a mixing bowl combine the year, warm water, and molasses. Let rest for 5 minutes to activate the yeast. Add the flour, salt, olive oil, and oregano and mix together until a single mass of dough forms. Knead for 5 to 7 minutes.
Place the dough into a lightly oiled bowl, leaving room for it to double, and cover with plastic wrap. If you are going to use this the same day, set it on the counter-top for approximately 1 hour and allow it to double. If you are going to prepare this the night before, place the dough into the refrigerator until you are ready to form the focaccia.
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