Difference between revisions of "Focaccia Bread"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of Italy|Italian Cuisine]] |
| − | ''Focaccia'' is a type of flat bread | + | ''Focaccia'' is a type of flat bread. <ref>{{cite book|last=Brown|first=Edward Espe|title=25th Anniversary Edition the Tassajara Bread Book|year=1986|publisher=Shambhala Publications, Inc.|isbn=9781570620898|pages=153}}</ref> |
Makes 1 loaf. | Makes 1 loaf. | ||
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# 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. | # 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. | ||
# Bake at [[Cookbook:Oven Temperatures|400°F (205°C)]] for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack. | # Bake at [[Cookbook:Oven Temperatures|400°F (205°C)]] for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack. | ||
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| + | ==References== | ||
| + | <ref>{{cite book|last=Brown|first=Edward Espe|title=25th Anniversary Edition the Tassajara Bread Book|year=1986|publisher=Shambhala Publications, Inc.|isbn=9781570620898|pages=153}}</ref> | ||
==Links== | ==Links== | ||
Revision as of 09:49, 25 March 2012
| Italian Cuisine
Focaccia is a type of flat bread. [1]
Makes 1 loaf.
Ingredients
- 4 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
- Combine 1 cup flour, sugar, salt, and yeast. Mix well.
- Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.
- Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes.
- Stir in 1 3/4 cup flour (note: half of remaining total) while beating, until dough pulls away from side of bowl.
- Knead in 1 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes.
- 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.
- 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.
- Bake at 400°F (205°C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.
References
Links
- ↑ Brown, Edward Espe (1986). 25th Anniversary Edition the Tassajara Bread Book. Shambhala Publications, Inc.. pp. 153. ISBN 9781570620898.
- ↑ Brown, Edward Espe (1986). 25th Anniversary Edition the Tassajara Bread Book. Shambhala Publications, Inc.. pp. 153. ISBN 9781570620898.
