"WALK OVER TO WILLIE'S" Enjoy Comfort Cuisine

Willie's Café FOCACCIA (Savoury Italian Flatbread) Ian Kennard & Kent Van Dyk, Willie’s Cafe Focaccia is on Willie’s lunch menu and is one of our more popular vegetarian lunch entrees. We bake our focaccia fresh at Willie’s once a week using the following recipe. Makes two 10" flatbreads or approximately 18 4" individual focaccias. 2 lb. flour (8 cups) (try 7 cups white flour and 1 cup whole wheat) 2 tsp. pepper 750 ml luke warm water (3 cups) 3 tbs. olive oil ¾ oz. dry yeast flavouring (we brush the focaccia with olive oil, oregano, basil, salt and pepper before the second proof. Try whatever you like: herbs, cheese, chopped sausage etc.…) 1. Sift the flour and pepper into a large mixing bowl and make a well. Into the well pour water, olive oil and sprinkle the yeast over. Leave five minutes to dissolve. With two fingers gradually mix flour into yeast mixture to form a paste. With both hands incorporate remaining flour to form a soft, but not sticky dough. Add more flour if necessary. 2. Knead the dough until smooth and elastic, five to seven minutes. Oil both bowl and dough completely with a little olive oil. Cover with a damp cloth and leave in a warm place to proof until doubled in bulk, 1 to 1 ½ hours. Prepare baking sheets by brushing with olive oil or lining with parchment paper. 3. Punch dough down and divide in half or into 4 oz. portions. Seasoning may be lightly kneaded into dough at this point. Roll out into two large circles or 4" circles and brush with seasoned olive oil. Cover with damp cloth and leave in a warm place to proof until almost doubled, ¾ to 1 hour. 4. Bake in a preheated 400 oven 1 tray at a time until lightly brown, 18 to 20 minutes. Serve warm with your choice of fillings, will freeze well. Willie’s lunch focaccia is stuffed with pesto, roast peppers, zucchini, sundried tomatoes and cheese. ENJOY t o p

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