Free Recipe Italian Foccacia
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Italian Foccacia Recipe
2-1/2 c All-purpose; up to 3, or
-unbleached flour
2 ts Sugar
1/4 ts Salt
1 pk Regular or quick-acting
-active dry yeast
1/4 c Olive or vegetable oil
1 c Very warm water; (120 F to
-13O F)
Olive or vegetable oil
2 tb Chopped fresh herbs (such as
-basil; oregano or rosemary)
2 tb Parmesan cheese; grated
Italian Foccacia Preparation
Mix 1 cup of the flour, the sugar, salt and yeast in large bowl.
Add 1/4 cup oil and the warm water.
Beat on medium speed 3 minutes, scraping bowl occasionally.
Stir in enough remaining flour until dough is soft and leaves side of bowl.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead 5 to 10 minutes or until dough is smooth and elastic.
Place in greased bowl; turn greased side up.
Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 425 F.
Grease 2 cookie sheets.
Punch down dough, and divide in half.
Shape each half into flattened 12-inch round on cookie sheet.
Cover and let rise in warm place 20 minutes.
Prick centers and 1 inch in from edge thoroughly with fork.
Brush with oil.
Sprinkle each with 1 tablespoon herbs and cheese.
Bake 12 to 15 minutes or until golden brown.
Serve warm.
RECIPIE VARIATION
Red Pepper Foccacia: For each flatbread, cook 1 medium red bell pepper cut into 1/4-inch rings, and I small onion, sliced, in 1 tablespoon olive or vegetable oil in 10-inch skillet over medium heat, stirring frequently, until softened.
Arrange on each oil-brushed flatbread and sprinkle with herbs and cheese before baking.
Yield: 2 flatbreads (12 slices each)
Recipe by: Betty Crocker”s Best of Baking
Posted to MC-Recipe Digest V1 #981 by M. Hicks Direct Mail: <nitro_ii@email.msn.com> on Jan 4, 1998
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