Method
1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips, make
indentations in the dough.
2. C ove r; let rise in a wa rm place for 20 minutes or until almost double in size. While the dough is
ri s i n g , select the topping and prepare.
3. In a skillet, heat oil.
For garlic-cheese topping — stir in oregano and garlic then immediately remove from heat.
For Greek topping — add onions and cook until onions are soft but not brown, approximately 5
minutes.
4. Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients.
5. Bake at 400°F/295°C for 20 minutes or until done.
41
F O C ACCIA DOUGH
1 loaf
1.5 LB
water 80°F/27°C 1 cup
o l i ve oil 1/3 cup
s u g a r 2 tsp
s a l t 1 tsp
bread flour 3 cups
Italian seasoning 1 tsp
a c t i ve dry ye a s t 1 1/2 tsp
PIZZA DOUGH COURSE 1 2
Garlic-Cheese To p p i n g
o l i ve oil 1/4 cup
oregano leave s, dri e d 1 1/2 tsp
g a rl i c , coarsely chopped 1/3 cup
Pa rmesan cheese, gra t e d 1/3 cup
s a l t 1/4 tsp
Greek Style To p p i n g
o l i ve oil 1/4 cup
onion, thinly sliced 1 cup
oregano leave s, dri e d 1 1/2 tsp
Feta cheese, cru m bl e d 1/3 cup
bl a ck olive s, sliced and dra i n e d 1/4 cup
s a l t 1/4 tsp
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