Ingredients:
For dough:
- 1 cup flat beer, room temperature
- ¼ cup Garlic Gold®
- ¼ cup honey
- 1 Teaspoon sea salt
- 2 cups white bread flour
- 1 cup whole wheat bread flour
- 1 package active dry yeast
- Olive oil non-stick spray
For topping:
- 2 Tablespoons Garlic Gold®
- 3 ounces coarsely grated hard, sharp cheese such as Parmesan, Gruyere, Old Amsterdam, Romano
Traditional Instructions:
Dissolve yeast in the beer. Stir in the Garlic Gold Nuggets in Oil, honey, sea salt, and flours, in that order, stirring well after each addition. Add additional white bread flour if necessary to make the dough easy to handle. Turn the dough onto a lightly floured cutting board. Knead until smooth and elastic, about 10 minutes. Place in large bowl sprayed with olive oil non-stick spray. Spray top of dough as well. Cover with plastic wrap and let rise in a warm place until double, about one hour. Punch dough down. Stretch dough with hands and form rims to make a 12 inch circle; form dough in a round on cookie sheet or in a pizza pan. Poke several holes with fork in center. Cover circle of dough and allow to rise a second time for about 30 minutes. While it is rising, preheat oven to 350 degrees. Spray surface of Focaccia with olive oil non-stick after the second rising is completed. Bake in oven for about 10 minutes, or until dough is set but not browned. Remove from oven and brush with the 2 Tablespoons of Garlic Gold Nuggets in Oil. Scatter grated cheese over top. Bake another 10-15 minutes until crust is lightly golden brown and bubbly. Remove from oven, cut in wedges, and serve immediately.
Serves 12 as an appetizer, 4 as a main course
Alternate Instructions:
Follow bread machine manual under dough cycle; when dough is done, form in round pizza shape as specified below and follow with the rest of the instructions below.
If you liked this Recipe, you will love these products:
- Garlic Gold®
