The Easiest Focaccia in the World-In the RV oven
I found this recipe called "The Easiest Focaccia in the World" posted online and I have to say they may be right. I was looking for something really easy to accompany a thin sliced sirloin and freshly picked garden salad. (sorry Northerners!!) Anyway, it doesn't get any easier than this.
Here is my slightly modified version. (added the whole wheat) I apoligize, I had to add some flour and I'm not quite sure what the end flour weight is so you'll have to add to the original amount until you get it to come off the sides of the mixer.
100 grams WW flour
350 grams AP flour
2 tsp instant yeast
1 1/2 tsp salt
13.5 fluid oz warm water
Mix in the KA blender on speed 4 for 10 minutes. During this time I watched and had to add about 1/2 cup off flour in small increments until the sides of the dough didn't stick but the bottom was still sticking to the bowl.
Let rise in oiled bowl until almost tripled. This took about 45 minutes.
Put on silpat with cornmeal (or oiled parchment, oiled baking pan). I put the silpat into a "half cookie sheet" as that is what will fit into my camper oven. Spread the dough out gently. This fit my half sheet perfectly. It will be about 1" thick.
Spread with about 1/4 cup olive oil. I used a mixture of 2 cloves fresh garlic, some fresh parsley/thyme (from the garden) and a little sprinkle of red sea salt. I spread the thyme/parsley/garlic mixture onto the bread and dimpled it with my fingers. Then a light sprinkle of asiago cheese. Let dough double in pan, about 30 minutes.
Into the oven (probably about 450 but who knows with the camper oven?) for about 20 minutes. Results, tasty light focaccia bread to eat with our tender, fresh garden salad, homemade Meyer lemon vinagrette and thin sliced sirloin steak on the grill.
Until next time. It's 65 degrees and sunny here at RV World, Mesa, AZ!