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Bread

February 3, 2010

Beer-Glazed Foccacia
Posted by Mama

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Beer-Glazed Foccacia

Dough:

2/3 C. water                                          1/2 T. kosher salt

3 1/2 to 4 C. flour                              1/4 C. grated Romano or Parmesan

1 pkg. yeast                                           2. T. olive oil

1 T. sugar                                               1/2 t. ground black pepper

2/3 C. hefeweizen (room temp)    1/2 C. cornmeal

1/2 t. dried basil

Glaze:

1 1/2 T. olive oil                                        1/2 T. each dried basil and marjoram

2 large yellow onions, sliced thin

1/4 t. each salt and pepper                   1/3 C. Scottish ale 

Suggested toppings: strips of roasted red peppers, minced Canadian bacon, crumbled feta cheese, and strips of smoked provolone

1. Heat the water to 110 degrees. In a large mixing bowl, combine 1/2 c. flour with yeast and sugar. Pour in water and whisk thoroughly. Let set for at least 15 minutes.

2. Stir in the hefeweizen, basil, salt, cheese, oil, black pepper, and cornmeal; beat thoroughly. Stir in more flour 1 c. at a time until the dough is too stiff to stir. Turn dough onto counter and knead, adding just enough flour to keep dough from sticking to the counter and your hands.

3. After 8 to 10 minutes of kneading, the dough will be smooth and elastic. Place in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled – approximately 1 hour.

4. While dough is rising, heat 1 1/2 T. olive oil in a heavy skillet. Add onions and cook, stirring frequently until translucent. Add salt, black pepper, basil, and marjoram and cook until mixture is golden. Add Scottish ale and raise the heat. Continue to stir and cook until liquid is evaporated.

5. Punch dough down and let rest, covered, for 15 minutes. Using fingertips and a lightly oiled surface, stretch and pat dough into a 1/2 inch thick circle. Place on a pizza stone or baking sheet.

6. Rub dough with olive oil and spread with glazed onions. Top with peppers, bacon, feta, and provolone. Bake at 450 degrees on lower shelf of oven until top is bubbly and bottom is golden – check after 15 minutes.

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