in a bowl combine yeast, water, & sugar. let sit until foamy, about 5 minutes. Stir in oil and salt
add the flour(s) and stir till it becomes a raggid mass of dough. transfer to a clean lightly floured surface. clean & dry bowl.
kneed dough for ten minutes or until smooth and elastic
lightly coat the inside of the bowl with oil and turn until dough is coated. cover tightly with plastic wrap.
chill the dough at least 12 hours but up to 48 hours
remove dough and let it reach room tempture (about two hours)
for focaccia
use fingertips to press dough into a lightly oiled 12 by 17 1/2 inch jelly roll pan, making dimples all over. Brush liberaly with olive oil and scatter some sea salt, and fresh chopped herbs. let the fociccia rise, covered in the pan for 1 hour
than bake in a preheated 450 degree (f) oven for 25- 30 minutes or until golden brown
for bread
gently press dough into 1 inch thick circle, fold the top third of the dough over and press to form a seam in the middle of the circle. Fold the bottom third up to meet the seam and press firmly with your fingers to seal. Flip the dough over and tuck in the edges. Place the dough, seam side down, in a lightly greased loaf pan. cover the dough with a damp towel and let it rise one hour, or until the dough rises 1 inch above the pan. uncover and gently brush the top of the dough with oil. Bake for 45 minutes at 400 (f) until it sound hollow when tappen underneath or until internal temp is 200 (f). Let cool in pan for 45 minutes before slicing
for pizza dough
divide in half. cover one peice with a damp towel. roll out the other in a free form circle and transfer it to an inverted cookie sheet or peel dusted with cornmeal. Add the toppings and slide dough onto a preheated pizza stone. Bake at 500 (f) for 12- 15 minutes. repeat with second half.

the modern vegetarian kitchen

360

I made this focaccia and so many things went "wrong"~I put coarse sea salt in the dough and cooked it until it was a little more than golden but it was still fantastic with a bowl of penne rigate and homemade sauce
this is a great recipe if you're busy because the dough can stay in the fridge for up to two days

1 tsp active dry yeast

1 1/3 cups luke warm water

1 tsp sugar, barley malt syrup, or honey

2 tbsp olive oil

2 tsp fine sea salt

3 3/4 c all purpose unbleached flour or 3 c all purpose & 3/4 c ww or whole rye bread flour

pizza toppings or fresh chopped herbs, extra virgin olive oil, and sea salt (optional)