This straightforward savory dough doesdouble-duty. Brushed with olive oil and sprinkled with rosemaryand coarse salt, it’s an aromatic focaccia. Slathered in a heartyred sauce and piled with your favorite toppings, it’s tasty pizza.Either way it’s easy and versatile.
Recipe: Basic Dough for Pizzaand Focaccia
3/4 cup warm water 1 teaspoon granulated sugar 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons activedry yeast 1 tablespoon olive oil 2 cups all-purpose flour 1 teaspoon salt 1 tablespoon cornmeal
Place warm water (105° to 115°F/ 40°C to 45°C) into a medium bowl; mix in sugar; sprinkleyeast over surface. Stir to combine, allow to sit for about 5minutes or until yeast foams; add olive oil, combine. Add flourand salt, mix well, scraping bowl edges.
Turn onto a lightly floured surface; kneaduntil smooth and soft, about 5 minutes. Grease a large bowl;form dough into a ball, place into bowl and turn to coat. Coverwith a tea towel or light cloth; place in a warm, draft-freeplace until doubled in bulk, about 1 hour.
For pizza: Preheat oven to 425°F (220°C);sprinkle cornmeal onto two pizza pans (11 or 12-inch diameter).Punch down dough to press out air; divide into two balls androll out each to fit prepared pans. Add pizza toppings of yourchoosing and bake for 20 minutes or until crust is browned.
For focaccia: Preheat oven to 400°F(205°C). Brush a 13 x 9 x 2-inch baking dish with oil. Gentlypress risen dough into pan, smoothing the top and creating smalldimples with your fingers. Lightly brush with olive oil and sprinklewith a little rosemary and coarse salt, if desired. Bake untilgolden brown, about 35 minutes.
Makes 16 servings.
Bread dough – Italian recipeIf the Basic Dough for Pizzaand Focaccia recipe was useful and interesting, you can share it with your friends or leave a comment.