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1
Place water, yeast, salt and olive oil in a large bowl and let the yeast dissolve.
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2
Put the yeast mixture in the bowl of a standing electric mixer and add enough of the flour until it comes together and using the dough hook, knead the mixture until smooth.
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3
Let rise for 1 hour.
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4
Divide the dough into 6 ounce pieces and roll out into a 12-inch round.
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5
Place ingredients in a saucepan and cook for 20 minutes.
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6
Combine all ingredients in a roasting pan and roast in a preheated 450 degree oven for 20 to 25 minutes.
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7
Oven-Dried Tomatoes: 20 plum tomatoes sliced in half and seeds removed Olive oil Chopped basil Chopped fresh tarragon
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8
Place tomatoes on a baking sheet and drizzle with olive oil and sprinkle with the herbs.
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9
Bake in a preheated 250 degree oven for 4 to 5 hours until very soft and dry.
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10
Focaccia Robiola: 6 ounces pizza dough, rolled into a 12-inch circle and docked Olive oil Robiola cheese White truffle oil
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11
Roll the dough into a 12-inch circle and dock with a fork and brush with olive oil.
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12
Bake the dough in a preheated 500 degree oven until golden brown.
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13
Remove from oven and let cool slightly.
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14
Slice the pizza in 1/2 horizontally and fill with the robiola cheese.
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15
Return to the oven and bake for 10 minutes.
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16
Remove and drizzle with truffle oil.
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17
Pizza Piegata: 6 ounces pizza dough 1/2 tomato sauce, recipe above 1/4 pound thinly sliced fresh mozzarella 1/2 cup roasted wild mushrooms 4 oven-dried tomatoes, chopped 2 canned artichokes, thinly sliced 1/2 cup arugula leaves 1/4 cup Gaeta olives, chopped 3 slices prosciutto thinly sliced Olive oil
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18
Preheat oven to 500 degrees.
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19
Roll dough out into a 12-inch circle.
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20
Spread the ingredients over the surface and fold the dough over into a half moon.
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21
Place on a baking sheet or pizza stone and brush with olive oil.
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22
Bake until golden brown, about 20 to 25 minutes.
