Focaccia Basilica
Intriguingly topped with feta, raisins, fresh basil leaves and cinnamon,
do give this one a try. Great sliced into thin sticks for an appetizer.
Makes one 12 inch flatbread.
1/2 c. plus 4 tbsp warm water (110-115 degrees)
2 tsp honey
1 1/2 tsp dry yeast
1 1/2 c. (or more) unbleached flour
1/2 c. whole wheat flour
1/4 c. fine yellow cornmeal
1 1/2 tsp salt
1 1/2 tbsp. olive oil
1 1/4 c. raisins
1/2 c. fresh lemon juice
1/4 c. packed julienne fresh basil leaves
1 to 1 1/2 c. crumbled feta cheese
dash ground cinnamon
dried red chili pepper
Place 2 tbsp warm water in bowl. Add honey and yeast, stir to dissolve. Let stand 6 minutes,
until foamy. Place raisins and lemon juice in shallow bowl, set aside. Mix 1 c. unbleached flour,
ww flour, cornmeal and salt into yeast mixture. Gradually mix in remaining 1/2 c. plus 2 tbsp
water. Add oil and stir until well blended, about 2 minutes. Mix in remaining 1/2 c. flour and
knead until smooth and elastic, adding more flour if very sticky, 6 to 7 minutes. Oil medium bowl,
add dough, turn to coat, cover with damp towel and let rise in a warm place until doubled, about
one hour. Drain juice from raisins. Lightly mix remaining ingredients together in small bowl,
except spices. Punch dough down. Preheat oven to 450 ( 400 for convection) for at least 20
minutes. Flatten dough slightly then place over back of hands and stretch in all directions. Roll
on floured surface if necessary to make a 12 inch round or square. Transfer to baking sheet
lightly sprinkled with cornmeal. Scatter topping over dough, pushing down lightly with fingertips.
Sprinkle with crushed red chilies and a few dashes cinnamon as desired. Cover and let rise 10
minutes. Bake until puffed and golden, about 15 minutes.