June 18, 2017
Breads, Vegetables, Quick Meals,
Entertaining, Fall/Autumn, Sunday Dinner, Winter, Electric Mixer, Oven Bake, Stove Top, Low Cholesterol, No Eggs, Vegetarian, Make it from scratch, Yeast Bread, Foccacia, Flour, Kosher Dairy more
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"Recipe source: Sunset Magazine (July 2016)"
To make dough: in the bowl of a stand mixer (like kitchen aid); blend 4 cups of flour and the yeast on low speed. Bled in 1 1/2 cups very warm water (120-130 degrees F) just until dough is evenly moistened - 1-2 minutes. Cover with plastic wrap and let rise in a warm place until dough rises slightly and a few bubble form (2 hours).
Stir in salt and 6 tablespoons oil. Using dough hook, mix on low speed until oil is blended in (3-5 minutes). Mix on medium speed until no oil is visible (under 5 minutes).
Sprinkle a work surface with flour and put dough on top and sprinkle with flour. Stretch dough so it is twice as big and then fold it over onto itself. Give dough a quarter turn. Repeat the stretching and folding process three more times. Shape dough into a ball and return seam side down to bowl. Cover, let rise in a warm place until dough is doubled (1 hour).
Stretch, fold and turn dough 4 more times; let rise, covered in a warm place into doubled in volume (1 hour).
Pour 3 tablespoons oil in to a 12 inch ovenproof frying pan. Stretch and fold dough once or twice and form a loose ball and place seam side down in pan. Drizzle with 1 tablespoon oil. Cover with plastic wrap and let rise in a warm place until dough can be easily stretched to edge of pan (45-60 minutes).
Meanwhile, preheat oven to 425 degrees F and make toppings. In a frying pan over medium high heat cook chiles in 1 tablespoon oil until sizzling (1 minute); set pan aside to cool. Add onion, zucchini and 1/8 teaspoon salt and pepper to chiles and oil; toss. Firmly push fingers down into risen dough all over to deeply dimple surface and fill pan. Evenly space 1 tablespoons of ricotta on dough and push down into dough. Arrange vegetables over dough. Sprinkle with oil from pan, rosemary and remaining 1/8 teaspoon each salt and pepper.
Bake focaccia until deep golden brown, 35-45 minutes. Drizzle with remaining 1 tablespoon oil.
Let cool at least 20 minutes and then cut into wedges.
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