veggieburgh

Our friend Mukesh brought this golden, crusty foccacia to the Veggieburgh launch party last week, and it was all I could do to squirrel away a couple of pieces as leftovers. The dough is light and spongy, and the garlic topping is downright lickable.

Dough:

• 1 cup water (temp: 27C)
• 1/3 cup olive oil
• 2 tsp sugar
• 1 tsp salt
• 3 cups bread flour (I use King Arthur brand)
• 2 tsp crushed red pepper
• 2 tsp crushed rosemary
• 1.5 tsp active dry yeast

Topping:

• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/4 cup finely minced garlic (about 1 head)
• 1/3 cup grated parmesan cheese
• 1/4 tsp salt

Procedure

1. Prepare the dough. With a bread machine, just dump the ingredients into the bread machine pan (in the order listed — water first, yeast last) and run it on the dough cycle.
2. Grease a 9×13 pan with 2-3 tsp olive oil. Press dough into pan, making sure that the dough is level. (If the dough is not level, olive oil will pool into the lower parts.) Then make indentations in dough with your fingertips. (These indentations are where we want the oil to pool into.)
3. Cover dough and let rise ~30 minutes. While waiting for dough, prepare topping.
4. Heat olive oil in a skillet. Stir in oregano and garlic, then remove immediately from heat.
5. Spoon oil mixture evenly over dough. Sprinkle on cheese and salt.
6. Bake at 400F (205 C) for about 20 minutes.