Sourdough Focaccia – Basil Flavored
Ingredients A:
1 cup of starter
1 cup of warm water
1 pkg yeast
¼ cup of basil flavored canola oil
1 Tablespoon basil pesto
1 cup of bread flour
1 cup almond meal/flour
3 cups bread flour
1 teaspoon salt
Salad greens or fresh basil
Basil flavored mozzarella cheese
Slivered almonds
Mix up Ingredients A and let the combination set in a warm place for an hour. It will bubble on top. Then knead in 1 cup of almond flour/meal, 1 teaspoon of salt and 3 additional cups of bread flour. Knead it for 5 minutes. Add a tablespoon basil flavored oil at the end of the kneading. Cover it and let it rise again for 2 hours. Punch down the dough, divide it in half; pat it into a round shape on an oiled baking sheet. Punch finger prints in the surface; drizzle on a little flavored oil; sprinkle on fresh basil or chopped salad greens and slivered almonds. Add a little mozzarella cheese or parmesan cheese. Bake at 400 degrees for 15 minutes, until the toppings bubble.
Cool slightly and cut into wedges. Serve with additional dipping oil.
Sourdough Focaccia – Rosemary, Tomato and Cheese
Ingredients A:
1 cup of starter
1 cup of warm water
1 pkg yeast
¼ cup of almond oil
1 cup of bread flour
Ingredients B:
1 cup almond meal/flour
3 cups bread flour
1 teaspoon salt
Sliced grape tomatoes
Cheddar Bleu Cheese
Fresh Rosemary sprigs
Mix up Ingredients A and let it set in a warm place for an hour. It will bubble on top. Then knead in 1 cup of almond flour/meal, 1 teaspoon of salt and 3 additional cups of bread flour. Knead it for 5 minutes. Add a tablespoon olive or almond oil at the end of the kneading. Cover it and let it rise again for 2 hours. Punch down the dough, divide it in half; pat it into a round shape on an oiled baking sheet. Punch finger prints in the surface; drizzle on a little flavored oil; sprinkle on fresh Rosemary, sliced tomatoes and Cheddar Bleu Cheese. Bake at 400 degrees for 15 minutes, until the toppings bubble.
Cool slightly and cut into wedges. Serve with additional dipping oil.
