Submitted by: Inn on First
Use dough for Mediterranean Stuffed Focaccia w/ Spinach, Onion, Tomato, and Mozerella
Yield: 6 servings
- 1 Tablespoon Yeast
- 1 cup plus 2 Tablespoons Water, warm
- 1 Tablespoon Molasses
- 4 cups Flour, Bread
- 1 teaspoon Salt
- 2 Tablespoons Olive Oil
- 1 Tablespoon Oregano
In a mixing bowl combine the year, warm water, and molasses. Let rest for 5 minutes to activate the yeast. Add the flour, salt, olive oil, and oregano and mix together until a single mass of dough forms. Knead for 5 to 7 minutes.
Place the dough into a lightly oiled bowl, leaving room for it to double, and cover with plastic wrap. If you are going to use this the same day, set it on the counter-top for approximately 1 hour and allow it to double. If you are going to prepare this the night before, place the dough into the refrigerator until you are ready to form the focaccia.