Chef Roland Gregoire
Stella’s Café and Bakery
6 1/3 cups bakers flour
5 tsp salt
2 ½ tsp instant yeast
4 ¾ cups ice cold water
1 Tbsp roasted garlic
6 Tbsp olive oil
2 cups pizza sauce
2 ½ cups sliced tomatoes
2 Tbsp chopped garlic
1 cup shredded Mozzarella
1/3 cup whole or lightly torn fresh basil leaves
Place all ingredients in the bowl of an electric mixer fitted with a dough hook. Mix on low speed for 1 minute.
Increase to medium speed for 4 minute.
On lightly floured surface form dough into a ball, place in greased sealable container.
Refrigerate for min 12 hours (max 36 hours) before use.
Oil a large parchment-covered baking sheet from corner to corner with 2 Tbsp olive oil.
On lightly floured surface flatten dough into square with hands.
Fold the top third over and the bottom third up like a business letter.
Place focaccia dough in centre of pan lengthwise. With hands lightly press dough into rectangle filling about ¼ of pan . Cover and let rest for 45 minutes to an 1 hour.
Drizzle dough with 2 Tbsp olive oil, use fingers to gently spread dough out to fill 2/3 of pan . Cover and let rise for 45 minutes.
Again, gently use fingers to push dough out evenly to fill pan . Cover for 45 minutes.
Use fingers to ‘dimple’ focaccia. Cover for 30 minutes.
Preheat oven to 450°F. Spread pizza sauce evenly over surface of focaccia.
Evenly place tomato slices, then cheese and garlic over the entire surface. Drizzle with remaining 2 Tbsp olive oil.
Bake for 15 minutes until fully cooked. Check bottom of dough for browning. Allow to cool slightly, finish with an even layer of basil.
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