Ingredients
2 cups faro or bread flour
2 cups kamut flour
25g. fresh yeast (1oz)
Pinch of sugar
1 ¼ cups tepid water
1 teaspoon salt
2 tablespoons olive oil
Fresh ground pepper
For the Topping
4 cups chopped green onion
2 tablespoons olive oil
Salt and pepper to taste
Directions
Put the yeast into a bowl with the water and the pinch of sugar to activate.
Put the flour and salt and a healthy grind of black pepper into a large, wide bowl or onto your work surface. Add the oil and the yeast mixture to the flour and mix well with a wooden spoon to incorporate. Begin kneading with your hands for about 8 to 10 minutes until you have compact smooth dough. Add a little more flour or water if necessary.
Put the dough into an oiled bowl, cover with plastic wrap or a cloth, and leave to rise in a warm place for about 1 ½ hours or until doubled in size.
Divide the dough, placing half the dough back into the bowl and cover. Using your hands spread the dough out onto a floured surface. Sprinkle a pizza peel with cornmeal and place the dough on it.
In a bowl mix all the ingredients for the topping and spread half of the topping over the flattened dough. Leave in a warm place for another 30 minutes.
Meanwhile put the pretreated bread pot with lid into the oven and preheat to 400° F. Slide the dough into the hot bread pot and bake covered for 10 minutes. Uncover and finish Baking until onions are soft, cooked and golden and the visible focaccia is golden. Repeat with the remaining dough, cut and serve warm.
