Dear Cheryl,
Recipe is from "Cooking With Caprial", a Portland-based PBS cooking show featuring the recipes of Chef Caprial Pence. I've made many such doughs and this is the best -- bar none! I hope you like it as much as I do:
Focaccia Dough
1-1/2 tsp. active dry yeast
1/2 tsp. granulated sugar
1 cup warm water
1/2 tsp. salt
1/2 cup while wheat flour
2-1/2 cups (approx.) unbleached all-purpose flour
2 Tbsps. extra virgin olive oil
Dissolve yeast and sugar in 1/2 cup water, then add 1/4 cup all-purpose flour. Using a whisk, stir to incorporate, then let mixture rest for 10 minutes to allow yeast to rise.
Add salt and wheat flour; then add remainder of all-purpose flour, 1/2 cup at a time, until dough pulls away from sides of mixing bowl. Turn dough out onto a lightly floured counter and knead, adding more flour as necessary, until dough forms a smooth ball. Place dough in an oiled bowl, turn it to coast with oil and cover bowl with plastic wrap or a damp towel, then move to a draft-free place. Let dough rise for 1-1/2 to 2 hours.
When dough has doubled in size, punch down and turn out onto a lightly floured counter. Stretch the dough into a 14-inch circle and place on a greased baking sheet. Let rise for 30 minutes.
Preheat oven to 425 degrees F. Dimple dough with fingers, add favorite toppings (if desired), drizzle with olive oil and place in oven. Bake for approximately 25 minutes, or until lightly browned and cooked through. Drizzle with the olive oil. Cut into 8 wedges and serve.
Note: Since there is 1/2 cup of warm water unaccounted for, I dissolve the sale and any additional herbs for flavoring in a separate bowl, then add part of the flour, then the yeast-flour mixture and the rest of the flour.
Herbs: Spice Islands makes a dandy blend called "Spaghetti Sauce Seasoning" which makes a dandy addition to the focaccia dough. Any seasonings you prefer for Italian cooking will work very well in this.
A Dessert: Yes, I've used this recipe to make the dough for my "dessert focaccias." I make the dough, adding various sweet spice blends (Apple Pie, Pumpkin Pie, etc.) to the crust, saute fruits (apples!), make a sauce (anything made with a cornstarch base and complimentary fruit juices is wonderful; think "fruit pie"), let crust rise, arrange fruit, cover with sauce and bake. These are lovely anytime of the year. We like them with whipped cream, heavy cream and ice cream!
This dough is easy, versatile and fun; I hope you like it!