A tasty Beer Bread dough makes this special Boboli style Focaccia.
Prep time: 2 hours
Cook time: 32 minutes
Cost per serving $5.03 view details
- 2 C. Bread Flour (unsifted right out of the bag)
- 1 T. Italian 00 Flour (substitute White Lilly)
- 1 T. Dark Rye Flour or Oat Flour (optional for dough improver)
- 3/4 C. Warm water
- 1/4 C. Dark Beer (Stout, Dos Equis)
- 2 T. Sugar or Syrup
- 1/2 t. Salt
- 1 T. Olive Oil
- 1 packet Red Star Platinum Yeast
- More Flour for kneading
- 5 slices Smoked Gouda Cheese
- 1/4 C. Shredded Cheddar
- 1/4 C. Shredded Parmigiano
- 1/4 C. Feta Crumbles (optional or any favorite)
- 1/4 C. Chopped half cooked Bacon or Pancetta
- 10 Cloves SautÃ©ed Garlic (to taste as desired)
- 1/4 C. Small cooked Salad Shrimp
- Fresh Ground Black Pepper or Pizza Spice to taste
- Mix dough ingredients all at once in bowl and stir briskly with chopsticks for 3 minutes. Be persistent and firm for the full 3 minutes. Or use your 350$ dough hook mixer on medium speed.
- You may add another splash of beer if its to difficult to stir.
- Now switch to the rubber spatula and sprinkle a big pinch of flour across the dough.
- Using the spatula...fold the edge of the dough over and stuff it down through the center.
- Turn the bowl and repeat, adding pinches of flour to prevent sticking until the dough has been kneaded this way for about 3 minutes.
- Cover the bowl with plastic wrap and let rest for 10 minutes.
- Add a pinch of flour over the dough and pick up the ball. Twist and tuck the ball as if you are trying to stretch it inside out. Push a little dough in through the back of the ball and the front of the ball will stretch.
- Keep twisting, stretching, and tucking untill the ball is smooth and firm. I like mine to be as firm and smooth as possible.
- Drop the ball back in the bowl and add a big pinch of flour over the top.
- Let the Dough double in size.
- Spray a pizza pan with a light coat of Non Stick Butter Flavored Spray.
- Tip the bowl and let the dough roll out on to the pan.
- Use your fingetips to push dents and and the dough will start to spread out...leave it at least 1/2 inch thick.
- Another dusting of flour.
- Leave the dents in the dough and cover loosely with a foil tent or plastic wrap.
- Let rise the second rising on the pan for up to an hour until the dough is about 3/4 inch thick or 1 inch would be better.
- Preheat oven 375F and get Toppings ready.
- Add 5 or 10 last minute dimples to the dough carefully after 25 minutes of rising on the pan. You dont have to wait an hour if yours is 1 inch thick already then proceed now.
- Distribute toppings, drizzle with a little oil, grind pepper or spices over then place into oven.
- Bake 30 minutes until cheese starts to brown.
- Remove from oven and let cool on rack for a 10 minutes before slicing and that's a Focaccia where as we have used Beer instead of milk.
- You may also bake the dough with just a pinch of salt, a pinch of cheese, and a very slight drizzle of oil as a plain Focaccia or Boboli...then add toppings later and reheat under the broiler for a few minutes to toast the cheese.
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|Amount Per Serving||%DV|
|Serving Size 321g|
|Recipe makes 5 servings|
|Calories from Fat 522||54%|
|Total Fat 59.41g||74%|
|Saturated Fat 37.18g||149%|
|Trans Fat 0.0g|
|Total Carbs 47.17g||13%|
|Dietary Fiber 1.4g||5%|