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Serves 16 | Prep Time 2 hours 10 minutes | Cook Time 20 minutes
1 1/2 cups warm water, (about 85°)
1/4 cup Eden Extra Virgin Olive Oil
1 1/2 packages dry yeast
2 cups organic unbleached white flour
1 cup Eden Kamut Wheat Flour
1 cup Eden Soft White Wheat Pastry Flour
1 tsp Eden Sea Salt
2 Tbsp Eden Extra Virgin Olive Oil
4 cups red onions, sliced
2 cloves garlic, minced
1/2 cup Kalamata olives, pitted and sliced, or black olives
1 Tbsp fresh basil, chopped
1/2 tsp fresh oregano, minced
1/4 tsp fresh rosemary, minced
2 Tbsp Eden Garlic Gomasio
Place water, yeast, and 1/4 cup olive oil in a measuring cup. Mix and let sit for 4 to 5 minutes until the yeast dissolves and mix again.
Place flour and salt in a medium mixing bowl and mix to combine. Pour yeast mixture into a food processor or high speed mixer and slowly add flour. Pulse several minutes until a ball of dough forms, adding a little more flour if needed. Remove dough and place in a lightly oil medium mixing bowl. Cover with a damp, warm cloth and place in a warm area to rise until doubles in size, about 2 hours.
While the dough is rising prepare the toppings. Heat oil in a large skillet and sauté onions and garlic about 10 minutes, until translucent and slightly caramelized. Remove and set aside. Slice olives into rounds and set aside.
Preheat oven to 450°. Punch down dough and divide in half. Form each half into a ball. Using your hands, pull the dough into an oblong flat bread shape about 12" long by 8" wide. Place on two baking stones or pizza pans. Brush each liberally with olive oil. Add an equal amount of sautéed onions on top of each and spread over the dough. Sprinkle an equal amount of olives slices, basil, oregano, rosemary, and garlic gomasio over the top of the dough. Bake 15 to 20 minutes until slightly golden. Remove, slice, and serve.
Yield: 2 focaccia; 16 to 20 pieces - 2 pieces per person