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Foccacia Dough

2 ½ tsp. dry yeast

1 cup warm water

1 tbsp. olive oil

1 tsp. salt

2 ¾ -3 cups all-purpose flour

1 tbsp. oregano

1 tsp. basil

1/3 cup grated parmesan cheese

Combine yeast with ¼ cup water. Proof until foamy. In a separate bowl, mix the remaining ¾ cup of water, olive oil and salt. Place 2 ¾ cups flour in a food processor. Add the proofed yeast, and as it is being processed slowly add the olive oil mixture, combining everything thoroughly. Remove dough and shape into a ball. Allow dough to rise, covered in a greased bowl, for 45 minutes.

After 45 minutes, punch down dough and knead in oregano, basil, tarragon and parmesan cheese. Form into a ball and let rise until double in size.

When dough has doubled in size, turn out onto a lightly floured counter. Divide dough in half, and with your fingers start shaping into round circles for pizza. The dough circle is not meant to be perfect, and the dimples it has the better.

It is now ready to be placed on an oiled baking tray, add your favorite toppings, drizzle 1 tbsp. olive oil and place in oven. Bake at 375 degrees for about 25 minutes or until lightly browned and baked through.

This dough can be made ahead of time and then frozen, and can also  be used for calzones or garlic knots.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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  1. Anthony says:

    Great recipe Sarah!

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