Difference between revisions of "Focaccia Bread"
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{{recipe}} | [[Cuisine of Italy|Italian Cuisine]] | {{recipe}} | [[Cuisine of Italy|Italian Cuisine]] | ||
| − | ''Focaccia'' | + | ''Focaccia''<ref>{{cite book|last=Lahey|first=Jim Espe|title=my bread THE REVOLUTIONARY NO-WORK, NO-KNEAD METHOD|year=2009|publisher=W.W. Norton & Company Ltd.|isbn=9780393066302|pages=141}}</ref> is a type of flat bread. |
Makes 1 loaf. | Makes 1 loaf. | ||
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==References== | ==References== | ||
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==Links== | ==Links== | ||
Revision as of 11:18, 26 March 2012
| Italian Cuisine
Focaccia[1] is a type of flat bread.
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 and mix; 1 cup flour, sugar, salt, and yeast. Heat water and vegetable oil until warm; add to yeast mixture, also add the egg. Use an electric mixer mixer at low speed until moist. Beat for 2 additional minutes. Stir in half of the total, 1 3/4 cup flour, while beating, until the dough starts to pull away from the the side of bowl. Flour the counter surface and knead in 1 3/4 cup flour. Cover dough in a bowl with a clean towel. Let sit for 5 minutes. Grease a baking sheet. Roll out the dough on the baking sheet to 12-inch circle. Cover the circle with plastic wrap (greased) and a towel. For 30 minutes let this sit in a warm place. Unwrap the dough, and poke holes in it using a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary. Bake for 17 to 27 minutes at 400°F (205°C), until golden. Remove from baking sheet, and place on cooling rack.
References
- ↑ Lahey, Jim Espe (2009). my bread THE REVOLUTIONARY NO-WORK, NO-KNEAD METHOD. W.W. Norton & Company Ltd.. pp. 141. ISBN 9780393066302.
