Focaccia worked!
Here is the recipe for the focaccia:
(I've been using my kitchen aid and I know there was one at the coop. . .so I'll let you adjust if you want to do it by hand)
3 cups flour, plus more for dusting
1 package yeast
.5 cup EV Olive Oil
1-1.25 cups luke warm water
sundried tomatoes
I medium onion, carmelized with salt
rosemary
sea salt
pizza stone OR
unglazed quarry tiles from the hardware store (they are super cheap. I paid 2.50 for 6"X6" tiles)-they need to heat for 30 minutes before putting bread in oven
1.Carmelize the onions and let them cool. Mix in diced sundried tomatoes.
2. let yeast get bubbly in 1/2 cup water covered in saran wrap(10 minutes)
3. sift flour into mixing bowl. Add olive oil. mix with bread hook on speed 2. Add yeast. add some water. add veggies. Slowly add the water until dough is velvety, but not sticky.
4. oil large bowl lightly. lightly cover ball with a little more oil. let rest for an hour covered with warm damp cloth until it's doubled in size.
5. turn out on floured surface. press out into a10-12 inch disk and make indentations with fingers. place on pizza peel if you have one or use cookie sheet. cover again, let rest another 30 minutes. preheat oven to 475.
6. lightly oil surface, sprinkle with sea salt, press rosemary into dough. place dough directly on tiles if using a pizza peel or place baking sheet on tiles. Bake 15 to 20 minutes and it's AMAZING.
We roasted zucchini, eggplant, asparagus, onions, garlic, and fire roasted red peppers with rosemary. then we ate sammiches with the veggies, goat cheese, and mesclun. it was totally worth 2 hours of work for a sandwich. YUM!
(I've been using my kitchen aid and I know there was one at the coop. . .so I'll let you adjust if you want to do it by hand)
3 cups flour, plus more for dusting
1 package yeast
.5 cup EV Olive Oil
1-1.25 cups luke warm water
sundried tomatoes
I medium onion, carmelized with salt
rosemary
sea salt
pizza stone OR
unglazed quarry tiles from the hardware store (they are super cheap. I paid 2.50 for 6"X6" tiles)-they need to heat for 30 minutes before putting bread in oven
1.Carmelize the onions and let them cool. Mix in diced sundried tomatoes.
2. let yeast get bubbly in 1/2 cup water covered in saran wrap(10 minutes)
3. sift flour into mixing bowl. Add olive oil. mix with bread hook on speed 2. Add yeast. add some water. add veggies. Slowly add the water until dough is velvety, but not sticky.
4. oil large bowl lightly. lightly cover ball with a little more oil. let rest for an hour covered with warm damp cloth until it's doubled in size.
5. turn out on floured surface. press out into a10-12 inch disk and make indentations with fingers. place on pizza peel if you have one or use cookie sheet. cover again, let rest another 30 minutes. preheat oven to 475.
6. lightly oil surface, sprinkle with sea salt, press rosemary into dough. place dough directly on tiles if using a pizza peel or place baking sheet on tiles. Bake 15 to 20 minutes and it's AMAZING.
We roasted zucchini, eggplant, asparagus, onions, garlic, and fire roasted red peppers with rosemary. then we ate sammiches with the veggies, goat cheese, and mesclun. it was totally worth 2 hours of work for a sandwich. YUM!