2822 Focaccia with Rosemary, Black Pepper, and Garlic

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Focaccia with Rosemary, Black Pepper and Garlic Focaccia al Rosmarino, Pepe Nero e Aglio Makes two foccace 3-tablespoons extra-virgin olive oil 3 large cloves garlic, minced 6-tablespoons fresh rosemary needles 1 recipe Basic Pizza Dough (page00) Cornmeal (if using a baking stone) Coarse ground black pepper to taste l/2-cup grated Pecorino Romano cheese Lightly brush two baking pans (18 x 13-inches) with olive oil and set aside. Heat the olive oil over medium heat in a small saute’ pan. When it begins to shimmer, turn it off and add 4-tablespoons of the rosemary and garlic pressing on the mixture to infuse the oil. Set aside. Preheat the oven to 450F for baking sheets or 500F.mfor baking stone. Place the baking stone on the middle rack of the oven before preheating. If using baking sheets, divide the dough in half and roll out each piece on a lightly floured surface into a 18 x 13-inch rectangle. Place each piece on a baking sheet and brush the dough with half of the oil mixture. Sprinkle each one evenly with the reserved rosemary needles, black pepper and grated cheese. Bake for 15 to 20 minutes or until the bottoms are crisp and the tops golden brown. Cut into squares and serve hot. If using a baking stone, bake one focaccia at a time: Divide the dough in half, and set one half aside. Roll out the dough on a lightly floured surface to an 15 x13-inch diameter and place on a baker's peel dusted with cornmeal. Brush and sprinkle the dough as described above. Transfer the dough from the peel to the stone using a jerking motion of the wrist. Bake for 10 to 12 minutes, or until the bottom is crisp and the top is golden brown. While the first focaccia is baking, prepare the second one and place it on the baker's peel ready to bake. Cut each focaccia into squares and serve warm or at room temperature. Note: Throwaway your pizza wheel! Use kitchen shears to cut focaccia and other types of pizza. No struggling, just nice even slices.   Basic Pizza Dough Impasto Base per La Pizza Makes 2 1-1/2 cups warm (110F) water, preferably filtered) 1-teaspoon active dry yeast 3 to 3-1/4 cups Caputo or King Arthur OO flour 1-teaspoon salt 1-teaspoon extra virgin olive oil Pour the water into the bowl of a food processor fitted with the steel blade Add the yeast and whirl to blend. Let stand 10 minutes until chalky and bubbles begin to appear. Add 2-1/2 cups of the flour and the salt; whirl to combine and form a ball of dough that moves away from the sides of the bowl and is not tacky to the touch. Add additional flour if the dough is very wet but adding too much flour will result in a dry, hard texture. The dough should be soft but not gooey. Grease a large bowl with 1-tablespoon of olive oil and coat the dough in the oil. Cover the bowl with plastic wrap and allow the dough to rise until doubled in size. The dough can be made a day ahead and after the rising step, punched down and placed in a plastic bag in the refrigerator until needed. If you do this, place the dough in a large bowl and allow it to stand several hours at room temperature before forming the pizza.