Dace
Revolution in Progress
LOL..on the bosses apt. Boy wouldn't that just open up a can of worms?
Artisian is way to fancy a term...lazy is really more appropriate
Here is one of my faves:
Focaccia
Yield 1 sheet pan
1 Tbs sugar
1 Tbs yeast
12 oz warm water
18oz all purpose flour
2 tsp kosher salt (reserve 1/2 tsp for on top)
3 oz onion finely chopped
2 tsp olive oil
2 Tbs rosemary crushed
(use any thing you like on top...olives, chopped onion, basil, tomoto etc)
Combine water, sugar & yeast. Start adding flour, then add the 1 1/2 tsp salt, and onion.
Mix well, knead till smooth.
Place in oiled bowl let rise till doubled.
Punch down and roll out to fit a sheet pan..no more than an inch thick (I prefer it to be thinker so I do not roll it all the way out)
Brush top of dough with olive oil, let rise again until doubled (about 15 mins).
Season with herbs and reserved salt.
Bake at 400 degrees until lightly browned, about 20 minutes.
Artisian is way to fancy a term...lazy is really more appropriate
Here is one of my faves:
Focaccia
Yield 1 sheet pan
1 Tbs sugar
1 Tbs yeast
12 oz warm water
18oz all purpose flour
2 tsp kosher salt (reserve 1/2 tsp for on top)
3 oz onion finely chopped
2 tsp olive oil
2 Tbs rosemary crushed
(use any thing you like on top...olives, chopped onion, basil, tomoto etc)
Combine water, sugar & yeast. Start adding flour, then add the 1 1/2 tsp salt, and onion.
Mix well, knead till smooth.
Place in oiled bowl let rise till doubled.
Punch down and roll out to fit a sheet pan..no more than an inch thick (I prefer it to be thinker so I do not roll it all the way out)
Brush top of dough with olive oil, let rise again until doubled (about 15 mins).
Season with herbs and reserved salt.
Bake at 400 degrees until lightly browned, about 20 minutes.