October 21, 2009

No knead foccacia tiles

4 c. flour
1/4 tsp. active dry yeast
1 1/2 tsp salt
Olive oil

Toppings such as toasted pumpkin seeds, oil packed dried tomatoes, pitted olives, thinly sliced limes, or thinly sliced roma tomatos.  Seasonings such as smoked paprika, ground cumin, oregano or sea salt.

In large bowl combine 3 cups of the flour, the yeast and salt. Add 1 2/3 c. warm water. Stir until all is moistened. The mixture will be a soft sticky dough. Cover and let stand at room temp 12 to 24 hours.

Line a 15x10x1 baking pan with parchment paper. Brush parchment paper with olive oil. With a fork, stir remaining 1 cup of flour into dough.  Turn dough out into prepared pan. using well oiled hands or a rubber spatula, gently press dough into pan (dough will be sticky).  Cover; let rise for 1 to 1 1/2 hours, or until puffy.

Preheat oven to 400. Using a sharp, floured knife, score dough into 6 portions. Gently press desired toppings into surface of dough.  Brush lightly with oil. Sprinkle with desired seasonings.  To make tiles, score it with a sharp floured knife or pizza cutter to make 6 tiles.  Bake for 30-35 minutes or until golden.  Transfer to wire rack.  Cut into 6 tiles.  Server warm.

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