 |
Focaccia
| 3/4
c warm water (105 to 115 degrees) |
1
t salt |
| 1
pkg active yeast |
1
t minced dried herbs (your choice) |
| 1/2
t sugar |
1
T oil |
2
1/2 c flour
|
Kosher
salt, parmesan, pepper, herbs for garnish
|
Oil
a 13x9" baking pan.
In
bowl mix water, yeast and sugar and let stand until the liquid
is foamy, about 5 minutes. In another bowl, mix flour and salt,
and gradually add into the yeast mixture with oil until it forms
a soft dough. Turn out onto a lightly floured surface and knead
dough with hands for about 5 minutes or until elastic and smooth.
Shape into a ball and cover lightly; let rest 10 minutes. Roll
out dough into a 13x9" rectangle, transfer to the prepared
baking pan and reshape. Let rise until doubled in bulk, about
30 minutes, keeping dough lightly covered. Preheat oven to 400°F.
Make indentations about 1/4 inch deep all over dough, about 1
to 2 inches apart. Sprinkle lightly with desired garnish and bake
for 20 minutes, until golden. Cool in pan.
Notes:
From my recipe files.
Copyright
© 2004-2009 Beach Cuisine®, Inc.
All Rights Reserved.
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