This is a great recipe and easy to whip up in your kitchen aid. It's wonderful to serve as an appetizer with our hummus or with olive oil and balsamic vinegar. Or serve as a side with dinner.
I love it because you can add as many or as little toppings as you prefer. Anything goes!
You will need:
2 teaspoons yeast
1 cup warm water
2 Tablespoons sugar
3 ½ - 4 cups flour
1 Tablespoon coarse salt
¼ cup olive oil
For the toppings:
2 Tablespoons olive oil
2 garlic cloves, minced
¼ cup grated parmesan
1 Tablespoon coarse salt (or to taste)
Freshly ground pepper
Optional and extra toppings: rosemary, green olives, caramelized onions, za'atar, Trader Joe's 21 seasoning salute, Etc.
In the bowl of a stand mixer fitted with a dough hook, mix warm water, sugar and yeast. Let stand for 5 minutes. Once the yeast has started to bubble and grow, add the flour and turn mixer on low. Next, dissolve salt in 2 Tablespoons of warm water and add to mixture. Pour in ¼ cup olive oil next. When the dough starts to come together, increase speed to medium. Mix until dough is smooth and elastic. About 10 minutes. If dough seems too sticky add more flour a tablespoon at a time.
Turn the dough out onto a counter and knead a few times. Roll into a ball and return to a greased bowl. Cover and let rise in a warm place for 1 hour until doubled in size.
Coat a sheet pan with olive oil. When the dough has doubled, turn out onto counter. Roll and stretch with with a rolling pin into an oblong shape. You want it to be about ½ inch thick.
Carefully move the dough to your cooking sheet and let rest for 15 minutes.
Preheat oven 400F and combine your dry toppings in a small bowl. Mix with a fork.
Using the end of a round wooden spoon, press into the flattened dough and dot. Careful not to press all the way through to the bottom of the dough. Brush the dough with a couple tablespoons of olive oil and add your toppings.
Bake for 15 - 20 minutes until golden brown. Let sit for 15 minutes before slicing.
*And to make Roasted Garlic, Lemon, Squash and Onion Focaccia Bread Pizza
1 delicate squash, sliced thin
1 large onion, sliced thin
I lemon, sliced
4-6 garlic cloves
Handful of sharp cheddar cheese
Handful of fresh rosemary
Salt and Pepper
Follow dough instructions above, but divide the dough into two balls before rising. While dough is rising preheat oven to 415 degrees. Place the sliced squash and onion, along with the garlic cloves on a baking sheet and drizzle with olive oil, salt and pepper to taste. Roast for 12 minutes and then carefully flip the onion and squash and add the sliced lemon to the pan. I put my lemon slices directly on top of the squash and onion slices. Roast for another 12 minutes. Watch that it doesn't burn. It may not need the entire 12 minutes, or it might need longer.
Once dough has risen use a rolling pin to shape into circle, about 10in in diameter. The dough will be about a half an inch thick. You can repeat these steps with the second ball of dough now, or wrap in saran wrap and refridgorate the second dough for up to 3 days.
Carefully move your dough to a baking sheet and allow it to rest for 15 minutes. Preheat oven to 400 degrees.
Using the same directions as above, use the end of a round wooden spoon and press into the flattened dough and dot. Being careful not to press all the way through to the bottom of the dough. Brush the top of the dough with a couple tablespoons of olive oil and then take the roasted garlic cloves and gently smear them onto the dough. Now add the onion and squash. Sprinkle with shredded cheese and fresh rosemary and place in oven. Bake for 15 minutes. After 15 minutes add your slices of roasted lemon and bake for another 5-6 minutes, or until golden brown. Let rest for 10-15 minutes before slicing.