Foccacia Bread

This Italian flat bread can take on properties of a pizza or can spin off with a variety of different toppings. Listed below will be the most common toppings. 


Ingredients: 
1 1/4 Tsp Active Dry Yeast (1 package contents)
3/4 Cup of warm water (should be between 100 - 105 degrees F)
2 Cups of White Flour
1/2 - 3/4 Cup of Whole Wheat Flour
3 Tbsp Olive Oil
1 Tsp Kosher Salt
1/2 Tsp of Sugar


Spicy and Savory Toppings:
1 Medium Red Onion
1 Medium Plum Tomato
1/4 Cup of Parmesan Cheese (Fresh grated 24 month aged cheese preferred)
1 Clove garlic


Smoky and Savory Toppings:
2 1/2 Cups of Cremini Mushrooms
1/2 Cup Gruyere Cheese
3 - 4 Strips of Bacon


Preparation:
In a stand mixer, mix together yeast and water until bubbles form (indicating the yeast is active).  Once well blended, add in flour, 1 Tbsp of oil, salt and sugar. Mix together with a dough hook until a solid ball forms. (if its too sticky add additional white flour). Once The dough ball has formed and is not sticky, let the ball rise in a large covered bowl in a warm dry place for about 2 hours. 


Slice onions thinly, rough chop tomatoes and mince up garlic for toppings. 


Preheat oven to 450 - 500 degrees. 


Flatten out dough ball into a shallow baking dish and with fingers poke shallow holes in the top. Cover with the remaining 2 Tbsp of olive oil and coat with toppings. 


Bake for between 12 and 17 minutes (bottom needs to be crisp, toppings need to be cooked through).  


Serving:
Cut into strips approx 1 1/2 - 2 inches in width and 3 - 4 inches in length. Best served with oil and Italian seasonings as a dip.