Free Recipe Italian Foccacia
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking 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 min- utes, 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. 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 <nitro_ii@email.msn.com> on Jan 4, 1998
Cooking Temperature:
Recipe Serves: 1
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