Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.
Whole wheat focaccia/pizza
500 g whole wheat flour, plus a little more for dusting
430 g water (room temp:~78˚F)
12 g salt
6 g instant yeast
20 g olive oil
olive oil for baking tray
semolina for dusting a baking tray
Combine all the ingredients into the bowl of an electric mixer fitted with a dough hook. Turn the mixer onto medium speed and mix/knead the dough for about 10 minutes until the dough forms a smooth ball and pulls away from the side of the bowl.
Turn the dough onto a clean table surface, dusted with flour, and shape into a round ball. The dough will be very soft and wet.
Lightly oil a large mixing bowl. Place the dough in the mixing bowl and cover with plastic wrap. Rest the dough for 45 minutes in a warm spot in the kitchen.
Fold the dough in the bowl and re-cover. (At this point, the dough can be transferred to the refrigerator overnight; the following day, proceed as below.) Rest for another 45 minutes to 1 hour. Preheat the oven to 500˚F.
Lightly dust a baking tray with olive oil. For a focaccia, stretch the dough, by pulling gently from underneath and pressing with fingertips directly onto a baking tray. Alternatively, divide the dough into 2 equal halves and shape into rounds on a well-floured surface. Dust a baking tray with semolina and place the pizza dough onto the baking tray. Top the dough with your desired pizza toppings, leaving a half-inch border.
Bake for 10-15 minutes for focaccia or 7 minutes for a thinner pizza, until crispy on the bottom and browned.