Focaccia Bread
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Focaccia Bread
  Bread    Italian  
Last updated 6/12/2012 1:28:48 AM. Recipe ID 64336. Report a problem with this recipe.
[an error occurred while processing this directive]



Focaccia is a type of flat bread popular in Italy, but probably adopted from Greece. 
The basic bread is often topped with any of the following: herbs, olive oil, cheese, 
meats, and vegetables, and can be seen as a precursor to pizza. Focaccia is commonly 
used for sandwiches.

Makes 1 loaf.

Ingredients

    * 3 1/2 cups all-purpose flour
    * 1 teaspoon white sugar
    * 1 teaspoon salt
    * 1 tablespoon active dry yeast
    * 1 cup water
    * 2 tablespoons vegetable oil
    * 1 egg
    * 3 tablespoons olive oil
    * 1 teaspoon dried rosemary, crushed

Procedure

   1. Combine 1 cup flour, sugar, salt, and yeast. Mix well.
   2. Heat water and vegetable oil until warm, and add to yeast mixture along with the 
egg.
   3. Blend with an electric mixer at low speed until moistened. Beat for 2 additional 
minutes.
   4. Stir in 1 3/4 cup flour (note: half of total) while beating, until dough pulls 
away from side of bowl.
   5. Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit 
for 5 minutes.
   6. Place dough on a greased baking sheet. Roll out to 12-inch circle. Cover with 
greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
   7. Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. 
Drizzle olive oil on dough, and sprinkle with crushed rosemary.
   8. Bake at 400F (205C) for 17 to 27 minutes, until just golden. Remove from baking 
sheet, and cool on rack.




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 64336 (Nov 18, 2007)

[an error occurred while processing this directive]