Focaccia with Chère and Green Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This dough is moist, so it should be made in a heavy-duty electric mixer. Ingredients:
1 3/4 cups warm water (105°f to 115°f) |
1 tablespoon dry yeast |
4 1/4 cups (about) unbleached all purpose flour |
1/4 cup olive oil |
2 1/2 teaspoons salt |
6 ounces soft fresh goat cheese (such as montrachet) |
1/4 cup minced green onions |
1 teaspoon minced garlic |
1/8 teaspoon dried crushed red pepper |
8 tablespoons extra-virgin olive oil |
coarse salt |
Directions:
1. Place 1 cup warm water in bowl of heavy-duty mixer. Sprinkle yeast over. Stir to dissolve yeast. Let stand 10 minutes. Mix in 1 cup flour. Cover bowl with plastic wrap. Let sponge stand in warm draft-free area until foamy and doubled in volume, about 1 hour.
2. Add 1/4 cup olive oil, 2 1/2 teaspoons salt and remaining 3/4 cup water to sponge. Using paddle attachment, beat on lowest speed until blended. Gradually add 3 1/4 cups flour, beating until dough comes together, about 5 minutes (dough will be moist and sticky). Cover bowl with plastic wrap and towel. let dough rise in warm draft-free area until doubled in volume, about 1 hour.
3. Brush 2 heavy large baking sheets with oil. Transfer dough to lightly floured surface. Sprinkle with just enough flour to keep dough from sticking. Divide dough into 8 equal pieces. Shape each piece into ball; flatten each ball into disk. Transfer disks to prepared baking sheets. Let rise 30 minutes.
4. Preheat oven to 425°F. With lightly floured fingers, press dough disks all over, dimpling surface. Sprinkle disks with goat cheese, green onions, garlic and crushed red pepper, dividing equally. Drizzle each disk with 1 teaspoon extra-virgin olive oil, then sprinkle with coarse salt. Let rise 15 minutes.
5. Bake breads until golden, about 30 minutes. Transfer breads to racks. Brush each bread with 2 teaspoons olive oil. Serve focaccia warm.
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