Focaccia (italian flatbread) abm

Yield: 6 servings

Measure Ingredient
2½ cup Flour -- bread
1 tablespoon Dried rosemary leaves
2 teaspoons Salt
½ tablespoon Yeast
3 tablespoons Oil -- olive

(60 min left), (H)elp, More? 1 c Water; hot Oil, olive Mix 1½ cups of the flour, the rosemary, salt, and yeast in a large bowl thoroughly. Add 3 tablespoons oil and thehot water. Beat on low speed 30 seconds, scraping bowl constantly. Beat on Knead 5 to 8 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.) Punch down dough. Brush 12-inch pizza pa (60 min left), (H)elp, More? Heat oven to 400 degrees. Bake 20 to 25 minutes or until golden brown.

Brush with additional oil. Serve warm.

*If using quick-acting yeast, omit first rise. After kneading, cover dough and let rest 10 minutes. Press dough in pan and continue as directed.

High altitude directions (3500 to 6500 feet): Rising times may be slightly shorter.

Food & Wine RT [*] Category 2, Topic 29 Message 173 Mon Nov 09, 1992 M.GOLDSTEI15 [D.O.M.] at 21:10 EST (60 min left), (H)elp, More? From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator a Recipe By :

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