Batterway Cheese & Herb Focaccia

Chef’s Note

“Red Star Yeast ”








  • For the dough
  • 3 cupsbread flour
  • 2 tablespoonssugar
  • 1 teaspoonsalt
  • 12 teaspoondried basil
  • 12 teaspoondried oregano
  • 3 tablespoonsshortening or 3tablespoonsbutter, softened
  • 1 14 cupswater
  • 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
  • 1 egg
  • For the topping
  • 12 lb shredded natural cheese (Parmesan, Romano, Asiago)
  • 14 cup paper-thin sliced onion
  • 12 teaspoondried basil
  • 12 teaspoondried oregano
  • Directions

  • Have water at 110°-115°F and all other ingredients at room temperature. Measure the first 6 ingredients into a bowl; blend (easily done with a spatula). Set aside.
  • Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add egg and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the dough ingredients and beat again with a spoon until smooth, about 1 to 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled, about 60 to 90 minutes.
  • Meanwhile, grease one 9 x 13- inch or two 8- or 9-inch square pans.
  • Prepare topping ingredients by stirring together; set aside.
  • Transfer dough to pan and gently fold into a loose rectangle being careful not to de-gas the dough. This is a thick, somewhat sticky batter; spread evenly in the pan. Gently tap pans on table to settle the batter. Add the topping mixture.   With buttered fingertips, make dents on the topping, pressing almost to the bottom of the pan. Let rise until no more than doubled; 30 to 40 minutes.
  • Preheat oven 375°F.
  • Bake about 20 minutes or until golden brown on sides and tops. Remove from pan and serve warm.
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