Pizza, Foccaccia or No-Yeast Flatbread

Pizza Dough, Single-Rise

• 1 package active dry yeast
• 1 cup warm water (105 degrees F to 115 degrees F)
• ½ teaspoon salt
• 2 teaspoons olive oil
• 2 ½-3 ½ cups all-purpose flour
• Tbsp cornmeal

Dissolve yeast in warm water in warmed mixer bowl.
Add salt, olive oil, and 2-½ cups flour.
Attach bowl and dough hook to mixer.
Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, ½ cup at a time.
Mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. 
Knead on Speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top.

Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down.

Brush 14-inch pizza pan with oil. Sprinkle with cornmeal.

Press dough across bottom of pan, forming a collar around edge to hold toppings.
Add toppings, as desired.

Bake in preheated 450 degree F oven, 15 to 20 minutes.

Whole Wheat Focaccia Bread or Pizza Dough

Using a combination of whole wheat and white flour  for a healthier version of flatbread with good texture. All-white flour can be used as well. Using all whole wheat flour will result in a heavier flatbread. Add a tablespoon of wheat gluten to an all-whole-wheat flour dough if you are not sensitive to it, to add stretchiness to the dough.

Honey helps activate the yeast, as adding sugar does. If not using honey, use 1/2 to 1 tsp sugar instead or agave syrup. If you can't use honey or sugar, use 1/2 cup warm milk for the liquid in the yeast mixture.

This recipe is makes two 12" diameter Focaccia flatbreads, but can be used to make two 12" pizzas.

Suggested toppings for focaccia: minced onion and garlic, chopped olives, sun-dried tomatoes.

The toppings can also be kneaded into the dough.

Always drizzle the top of focaccia with olive oil and sprinkle with salt before baking.

Focaccia is best eaten warm from the oven.

• 1/2 cup warm water or milk (110 degrees F)
• 1 Tbsp honey or 1 tsp sugar
• 2-1/4 tsp traditional dry yeast
• 2 cups whole wheat flour (or all purpose white flour)
• hot water
• 2-1/2 cups all-purpose white flour
• 1-1/2 tsp salt
• 2 Tbsp olive oil
• cornmeal
• olive oil
• sea salt
• 1/2 cup fresh grated parmesan cheese
• basil
• oregano
• optional toppings: minced onions, garlic, chopped olives, sun-dried tomatoes.

In a small bowl, mix 1/2 cup water (110 degrees F) and honey.

Sprinkle 2 tsp traditional dry yeast on top.

Let stand 8-10 minutes until yeast is foamy.

In a large bowl, whisk together 2 cups flour and 1-1/2 tsp salt.

Add 2 Tbsp olive oil and yeast mixture to flour mixture. Mix thoroughly.

Add remaining 2-1/2 cups flour a bit of a time, adding 1 Tbsp warm water when necessary, and stirring contantly to mix in,  ntil dough forms a ball and pulls away from the sides of the bowl. 

Turn dough out onto a floured surface and knead any remaining flour in for at least 5 minutes or until dough is smooth and elastic.

Lightly oil a clean bowl and place dough inside, turning to coat surface of dough with oil.

Cover with a damp cloth and leave in a warm place to rise for 1 hour or until dough doubles in size.

Preheat oven to 425 degrees F.

Turn dough out and punch down.

Cut dough in half, cover one half while working with the other.

Knead dough briefly, pat into a 3/4 inch thick round.

Lightly oil a baking sheet and sprinkle with cornmeal.

Move the dough circle to the sheet.

Using your fingers, press indentations into the surface of the dough.

Leave to rise for about 20 minutes (or skip this rise for flatter bread).

Brush dough surface wtih olive oil and sprinkle with salt.

Sprinkle on 1/4 cup grated Parmesan cheese, oregano and basil to taste, and optional toppings.

Repeat with the second focaccia.

Bake 20 minutes at 425 degrees F, or until golden.

Remove from oven and allow to cool until bread can be safely handled and sliced into wedges.

Stand Mixer Method for 1 Yeast Focaccia or Pizza

Focaccia can be mixed and kneaded in a stand mixer fitted with a dough hook. This is the same recipe as above, halved. Makes one 12 inch pizza.

• 1/4 cup warm water or milk
• 1/2 Tbsp honey or 1/2 tsp sugar
• 1-1/8 tsp traditional dry yeast
• 1 cup whole wheat flour (or all purpose white flour)
• 1-1/4 cups all-purpose white flour
• 3/4 tsp salt
• hot water
• 1 Tbsp olive oil
• cornmeal
• olive oil
• sea salt
• 1/4 cup fresh grated parmesan cheese
• basil
• oregano
• optional toppings: minced onions, garlic, chopped olives, sun-dried tomatoes

1. In a small bowl, mix 1/4 cup water (110 degrees F) and 1/2 Tbsp honey.
2. Sprinkle 1-1/4 tsp traditional dry yeast on top.
3. Let stand 8-10 minutes until yeast is foamy.
4. Warm stainless steel stand mixer bowl by washing in hot water and then drying thoroughly.
5. In mixer bowl with paddle attachment, mix together 1 cup flour and 3/4 tsp salt.
6. Add 1 Tbsp olive oil and yeast mixture to flour mixture. Mix thoroughly.
7. Attach kneading hook to mixer.
8. Alternate adding remaining 1-1/4 cups flour with 1 tsp warm water or more if necessary, mixing constantly, until dough forms a ball and pulls away from the sides of the bowl.
9. Knead an additional 5 minutes until dough is smooth and elastic. 
10. Remove dough onto a piece of parchment paper or a plate.
11. Clean the mixer bowl and coat lightly inside with oil.
12. Put dough back inside bowl, turning to coat surface of dough with oil.
13. Cover with a damp cloth and leave in a warm place to rise for 1 hour or until dough doubles in size.
14. Preheat oven to 425 degrees F.
15. Turn dough out and punch down.
16. Knead dough briefly, pat into a 3/4 inch thick round.
17. Lightly oil a baking sheet and sprinkle with cornmeal.
18. Move the dough circle to the sheet.
19. Using your fingers, press indentations into the surface of the dough.
20. Leave to rise for about 20 minutes (or skip this rise for flatter bread).
21. Brush dough surface with olive oil and sprinkle with salt.
22. Sprinkle on 1/4 cup grated Parmesan cheese, oregano and basil to taste, and optional toppings.
23. Repeat with the second focaccia.
24. Bake 20 minutes at 425 degrees F, or until golden.
25. Remove from oven and allow to cool until bread can be safely handled and sliced into wedges.
    

Onion Flatbread

Serves 4-6, about 400 calories a portion.

• 1 lb pizza or flatbread dough, at room temperature
• cornmeal for baking sheet
• 1-1/2 Tbsp Dijon mustard (optional)
• 4 oz thinly sliced provolone cheese
• 1 small yellow onion, thinly sliced
• 1 small bulb fennel, cored and thinly sliced (OR another onion)
• 2 tsp fresh thyme leaves
• olive oil
• kosher salt and pepper
• 2 oz. Fontina cheese, coarsely grated OR grated mozzarella 
• finely chopped flat-leaf parsley, for sprinkling

Heat oven to 500 degrees F or 475 degrees F convection.

On lightly floured surface or parchment paper, shape pizza dough into 14 inch oval.

Place on cornmeal dusted baking sheet or cut parchment paper around dough to fit baking sheet.

Spread dough with Dijon mustard OR lightly brush dough with olive oil.

Top dough with provolone cheese slices.

I large bowl, toss onion, fennel, thyme, 1-1/2 Tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper.

Fold in grated cheese.

Scatter mixture over dough.

Bake in preheated oven until crust is golden brown and vegetables are just tender, 10-12 minutes.

Sprinkle with parsley before serving.

Baking Powder (Quick Bread) Foccaccia or Flatbread 

• 1-3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup nonfat plain Greek yogurt or sour cream
• 3 Tbsp olive oil, divided
• 1/2 tsp rosemary OR Italian seasoning
• 1/4 tsp garlic powder OR onion powder
• Optional toppings: tomato slices, crumbled feta cheese
• 1 tsp flaky sea salt

1. Preheat oven to 400 degrees.
2. Sift together flour, baking powder, salt. Combine well.
3. Put 1-1/2 cups of the mixture in a larger bowl (reserve the remaining 1/4 cup of flour mixture for kneading into the dough.)
4. Make a well, add yogurt, mix together with a spatula or wooden spoon.
5. Use floured hands to form a dough.
6. Turn dough out onto floured surface, knead 3 times.
7. Give dough 1/4 turn, knead 3 times.
8. Adding reserved flour mixture as needed, so that dough is not sticky, repeat turning & kneading until dough has been kneaded 24 times.
9. Brush 1 Tbsp olive oil inside a non-stick round cake pan.
10. Press dough out in the pan with your hands.
11. Indent dough slightly with fingers.
12. In a small bowl mix: 2 Tbsp olive oil, herbs, seasoning powder.
13. Brush mixture over the dough.
14. Add optional toppings if desired.
15. Sprinkle with flaky salt.
16. Bake in preheated 400 degree oven about 30 minutes until golden.
17. Cool 5 minutes, cut in wedges, serve.

Hand-Kneaded "Twice-Baked" Flatbread Pizza

• 1-1/4 tsp dry yeast
• 1/2 tsp sugar
• 1/4 cup warm water
• 3 cups all-purpose flour
• 1 tsp salt
• 3/4 cups (or more) milk OR water
• 1 Tbsp olive oil
• pizza toppings: tomato sauce, pepperoni, mozzarella etc.

1. Stir yeast and sugar in 1/4 cup warm water in a small bowl until dissolved. Let stand 10 minutes until yeast is foamy.
2. In a separate larger bowl, combine flour and salt.
3. Add 1 Tbsp olive oil to 3/4 cup milk or water. Stir into flour mixture with yeast mixture.
4. Add more milk or water if necessary to stir dough into a very moist ball then hand knead till dough feels elastic.
5. If using on the same day, cover with a damp dishtowel or with plastic wrap and let rise in a warm place for 3-5 hours or until doubled in size.
6. To use later, place prepared dough in a freezer bag and freeze until needed. Frozen dough should be thawed in the fridge and then placed on the counter to come to room temperature before stretching out for pizza.
7. To cold rise overnight, cover dough with a damp towel or in a high bowl with a lid and refrigerate overnight or about 8 hours. Remove dough from fridge and place in a room temperature container on the counter for about 30 minutes before using.
8. Coat two 12-inch round nonstick pizza pans or 1 large baking sheet with olive oil or line them with parchment paper.
9. Stretch the dough out to fit the pan (into two rounds or a large oval), shaping a risen edge.
10. Brush top of dough with olive oil and cover with plastic wrap, leave to rise again 1-2 hours.
11. Preheat oven to 450 degrees F convection or 475 degrees F.
12. Spread risen dough with tomato sauce and bake 20-30 minutes until golden. Remove from oven but do not turn off heat.
13. Cover sauce with grated mozzarella or thinly sliced provolone cheese, add more sauce, then thinly sliced pepperoni. Return pizza to hot oven.
14. Bake another 3-6 minutes or until cheese melts and pepperoni edges begin to crisp.