Focaccia Robiola Recipes

Steps:

• To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight.
• To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes.
• Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes.
• Fold the dough again like a letter, and rest for another 30 minutes.
• Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.)
• Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.

Steps:

• Dough: Combine the yeast, salt, olive oil, and lukewarm water. Stir to dissolve the yeast and let sit for 5 minutes. Gradually add the flour and knead, to form a firm dough. Cover and let rise for 2 to 3 days in refrigerator, to develop a sourdough taste.
• Preheat oven to 550 degrees F, with a pizza stone on the middle rack, for 15 minutes. Roll out 8 to 10 ounces of dough, to form a 12-inch diameter focaccia. Using pastry docker (or fork) "dock" dough, to release steam produced during cooking of dough. Drizzle a little olive oil on dough and spread to cover evenly. Drizzle a pinch of salt evenly over top of dough. Place on stone in oven and cook for 8 to 10 minutes. For a golden-brown top, place under broiler for 15 to 20 seconds. Take the focaccia out of the oven and, while still hot, slice in half horizontally like an English muffen. Spread 6 to 8 ounces of Robiola cheese on the bottom half. Place top half back on. Lightly drizzle the white truffle oil over the top of focaccia. Place back in oven just long enough to melt cheese. Serve and enjoy.

Steps:

• On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.