Focaccia Bread

This makes a great Focaccia bread or pizza dough.   I especially like using this dough to make a deep dish pizza in a cast iron skillet.   Check out Chef Table Pizza  episode about Chef Bonci who creates great pizzas using a similar dough.   You can add more flour to make a stiffer dough. 

240 g Bread flour - 20 to 30% can be whole wheat

~1/2 C Fed Sourdough starter or use 1/2 tsp yeast

200 g cold tap water

1 tsp honey

1/2 tsp salt - don't add to dough

To Mix:

• Put all ingredients in a stand mixer, like a Kitchen Aid, with the paddle attachment (one you use to make cookies).   
• Turn on low to incorporate all ingredients (2 mins) then turn to medium.  
• Mix on medium until the batter cleans the bowl (doesn't stick to the sides), ~10 mins.    Less time if you use a higher speed.   A food processor could work as well.
• Scrap dough into a bowl (preferably glass) or proofing container.  Cover with the lid, towel or plastic wrap.  
• Sprinkle salt over top of dough.
  
• Let rise for about 1 hour.   
• Wet your hands.  Pull and fold the dough to mix in salt and check gluten creation.  Dough should be able to be stretched with brake.   
• Let dough rest another 2 to 3 hours.   It will expand.       
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NOTE: You can make it the night before and put in the refrigerator then next morning take it out of the refrig and let rise most of the day.

To Prepare for Cooking:

• When dough is ready, you'll need some extra flour for shaping it since it'll be a bit sticky.  Spread 1/2 C of flour across your working surface.
• Grab a cookie sheet and line it with a piece of parchment. 
  
• Wet your hands which will help to move the dough from the container to your work surface.
• Move the dough to your work surface dusted with flour.   
  
• Spread the dough out and dust light with flour.    
• Move the dough to the cookie sheet.   Spread the dought to 1/2" thick.  I like to use a pan which tightly fits the dough.   You can also use a lightly oil a baking pan, cast iron skillet dusted with cornmeal or sometimes I'll let it rise on a pizza peel then cook it on a stone.    Try not to over work the dough so you don't push out all of the air.  like using the skillet for making a deep dish pizza.  
  
• Cover and let the dough proof for 30 to 50 mins.   

After rest period/proorfed, randomly poke the dough with your finger and top it with what sounds good.  You can use traditional pizza toppings, olive oil+salt+pepper, ..

One topping I use is a mixture of Yukon potatoes, sliced onions and rosemary.   Slice potatoes and generously sprinkle with salt, let sit for 15 mins to exude their liquid.   If potatoes start darkening then you needed more salt.   Saute onions in olive oil over medium heat til slightly softened, ~7 min.   After 15 mins, squeeze potatoes of liquid and mix with onions and +1 tsp rosemary.   Spread mixture on dough, drizzle with olive oil and some cracked black pepper.

To Cook: 
Heat oven to 450F.    Place dough in oven.  Turn oven down to 400F.   Cook for ~20 mins.  Might need more time depending on the topping.   Spin pan 180 degrees at the half way point if your oven doesn't cook evenly.