Focaccia Bread / Pizza Dough

This makes a great focaccia bread or pizza dough.   With the help of a stand mixer, like a Kitchen Aid, there is no kneading.    You can top the dough with whatever you like; potatoes, onions and rosemary to pizza toppings to just oil, salt and pepper.    I especially like using this dough to make a deep dish pizza in a cast iron skillet. 

1 C bread flour

1 C All Purpose (Whole Wheat works great or just more bread flour)

1/2 tsp yeast

1 1/4 C water (water temp < 100F, I just use room temp water to make sure not to kill the yeast)

1/2 tsp sugar

1/2 tsp salt

To Mix:

Put all ingredients in a stand mixer, like a Kitchen Aid, with the paddle attachment (one you use to make cookies).   Turn on low to incorporate all ingredients (2 mins) then turn to medium.  Mix on medium until the batter cleans the bowl (doesn't stick to the sides), ~20 mins.    Less time if you use a higher speed.   A food processor could work as well.

Scrap dough into a bowl (preferably glass) and cover with the bowls lid or plastic wrap.  Let rise for about 4 hours.    You can make it the night before and put in the refrigerator then next morning take it out of the refrig and let rise most of the day.

To Prepare for Cooking:

When dough is ready, you'll need some extra flour for shaping it since it'll be a bit sticky.  Spread the dough out to 1/2" thick on a piece of parchment paper on a cookie sheet.  You can also use a lightly oil a baking pan, cast iron skillet dusted with cornmeal or sometimes I'll let it rise on a pizza peel then cook it on a stone.   I like using the skillet for making a deep dish pizza.   Try not to over work the dough so you don't push out all of the air.   Cover the dough with damp towel and let dough rest and rise for ~30 mins.

After rest period, randomly poke the dough with your finger and top it with what sounds good.  You can use traditional pizza toppings, olive oil+salt+pepper, ..

One topping I use is a mixture of Yukon potatoes, sliced onions and rosemary.   Slice potatoes and generously sprinkle with salt, let sit for 15 mins to exude their liquid.   If potatoes start darkening then you needed more salt.   Saute onions in olive oil over medium heat til slightly softened, ~7 min.   After 15 mins, squeeze potatoes of liquid and mix with onions and +1 tsp rosemary.   Spread mixture on dough, drizzle with olive oil and some cracked black pepper.

To Cook: 
Heat oven to 450F.    Place dough in oven.  Turn oven down to 400F.   Cook for ~20 mins.  Might need more time depending on the topping.   Spin pan 180 degrees at the half way point if your oven doesn't cook evenly.