My cheat recipe of pizza got the most views yesterday and I was thrilled.
Thought I’d keep the trend going and share my recipe with you to make your own dough.
Sometimes I call this pizza and at other times focaccia – I guess it depends on the toppings I use. You call it what you like – I don’t mind 🙂
In 1/2 cup tepid water – about 140 degrees, add two packets of yeast along with a tsp. of sugar. Let sit.
Meanwhile put 3 cups of flour in a mixing bowl of a food processor – you can do this by hand. It is very satisfying as well as helping you take out some of your aggression.
After about 5 minutes or so the yeast should’ve bubbled up which tell you that it is alive.
I like to add some spices to my focaccia dough.
Here I have nigella seeds, fennel seeds, crushed red pepper and salt of course.
Add the water and yeast along with a 1/4 cup of olive oil.
Process the flour and liquid mixture till it starts to pull away from the sides.
You will have to adjust the liquid.
Don’t be afraid of this recipe – just add flour or liquid to achieve a dough that is not sticky to the touch.
Process on high to develop gluten and then put in a bowl with some oil and cover with a clean cloth.
Put in a warm over or a warm spot in your kitchen.
Depending on the temperature of the day your dough should start to rise within a couple of hours.
Punch it down and cover again. I like to do this a few times.
If you are not ready to cook it that day – cover and put in refrigerator overnight and bring to room temperature before cooking.
When ready to cook – heat the oven to 450 degrees.
Pour the dough on a cookie sheet and spread out as much as possible.
Let it rest for about 10 minutes and top as you please – here I have whole baby tomatoes and sprinkle with some salt and pepper. Drizzle some olive oil if you like and cook for 20 minutes or until the dough feels hollows when you tap it.
I like to put it under the broiler for a couple of minutes to get the charred color.
The second picture is one I made topped with olives, sundried tomatoes and Parmesan cheese.
The toppings are your choice – cooked onions, peppers, sausage, anchovies – anything really.
I hope you try this recipe and again, call it what you please – just cook it and enjoy.
Until I cook again!
Indian Culinary Center, NYC 