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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Molini Pizzuti OO Flour Garlic and Fresh Herb Focaccio

This recipe makes 3-4 rounds of crisp pizza-like flatbread. You can freeze them, or split them for bistro style sandwiches or serve them with cheese and hot marinara sauce. Molini Pizzuti 00 Flour makes this recipe sing! It produces a rustic flatbread, with wonderful crumb structure, and a particularly crisp, thin outer crust. If you have a larger pizza stone, start this recipe on parchment paper and then mid-way through baking, shuffle off the parchment paper, allowing the flatbread to finish baking directly on the stone. Because of the special flour, you get results similar to a bakery style focaccio, versus a dense or bready focaccio. Keep the dough slack !

4 –5 cups Molini Pizzuti 00 Flour
1 teaspoon rapid-rise yeast
2 1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon honey
2 cups, or more, warm water
1/4 cup olive oil

Finishing Touches

Crushed Garlic (4-6 cloves)
1/2 cup approximately, minced fresh herbs such as basil, rosemary, parsley
Olive Oil
Semolina or Cornmeal

Generously drizzle olive oil in 4 8 or 9 inch layer pans. Dust with semolina and set aside. Line two large baking sheets with parchment paper.

In a mixing bowl, stir flour and yeast together and then add in remaining ingredients, adding in only as much flour as to make a loose battery, dough.
Mix with the paddle attachment, on slowest speed of mixer, for 4-5 minutes. Cover lightly with plastic wrap and let stand 20 minutes.

Then resume kneading, only adding in as much flour as required to make a very slack dough, about 5-8 minutes. It should be very soft or loose but have some body or elasticity to it.  If it is bouncy, then slowly drizzle in additional warm water to loosen the dough.

Remove the dough hook and cover the mixing bowl and machine with a large, clear plastic bag. Spray the dough with nonstick cooking spray and let rise about 2-4 hours.

Preheat oven to 475 F. Divide dough among prepared pans, gently stretching out to fit pans but not unnecessarily deflating the dough. Stretch, allowing dough to rest for a few minutes, to coax to fit the pan. Cover and let rise 30 minutes.

Make dimples on the top of the dough, drizzle on olive oil, and dust with black pepper  and fresh herbs.

Bake until very nicely browned, about 25-30 minutes.

Makes 2-3. (We often split and grill these or press them, as panini sandwiches)

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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