Bakery Italian Lunch Vegetarian
Last updated 6/12/2012 1:03:00 AM. Recipe ID 26684. Report a problem with this recipe.
Categories: Bakery, Italian, Breads, Lunch, Vegetarian
Yield: 1 Foccacia
1/4 oz Dry yeast
1 1/4 c Warm water
1 ts Brown rice syrup
1 1/2 c Whole wheat flour
1 1/4 c All purpose flour
3/4 ts Salt
1/3 c Olive oil
4 ea Garlic cloves
Salt & pepper
1 1/2 c Mushrooms, sliced
1 c Red onions, sliced
1 tb Thyme, chopped
Dissolve the yeast in the warm water, along with the rice syrup. Let
stand until the yeast begins to foam.
In a mixing bowl, combine the flours & salt. Add 2 tb of olive oil&
knead into a ball. Continue to knead until the dough is elastic.
Place dough in an oiled bowl & loosely cover with a damp towel. Let
rise until doubled in bulk. Press down. Roll out to form a 12"
round (or to fit on your cookie sheet). Sprinkle the pizza tin or
baking stone or cookie sheet with cornmeal & slide dough on to it.
Pinch up the edges & brush with olive oil.
While the dough is rising, toss the garlic with a little olive oil,
salt & pepper. Spread them on a cookie sheet & roast in an oven
preheated to 350F, until they are soft: about 45 minutes. Cool,
remove skins & slice.
Saute the mushrooms & onions in 1 tb olive oil for 3 to 5 minutes.
Sprinkle over the dough with the garlic cloves & thyme. Bake in a
375F oven for 15 to 20 minutes.
Brother Ron Pickarski, "Friendly Foods"
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