Italian Foccacia


2 1/2 cups all-purpose, up to 3 or unbleached flour
2 teaspoons sugar
1/4 teaspoon salt
1 pkt regular or quick-acting active dry yeast
1/4 cup olive or vegetable oil
1 cup very warm water, (120f to 13o f) olive or 2 tablespoons chopped fresh herbs , (such as basil, 2 tablespoons parmesan cheese, grated


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)




1.0 servings


Wednesday, March 17, 2010 - 2:41am



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