Focaccia rounds

Yield: 6 Servings

Measure Ingredient
-belle bestor dfpf73a
½ cup Warm water; 110f
1 pack Dry yeast
1 pinch Sugar
3¾ cup Flour
6 mediums Garlic cloves
½ cup Dry white wine
¼ cup Olive oil
1 cup Milk
1 teaspoon Salt
2 teaspoons Fresh oregano; minced
2 teaspoons Fresh basil; minced

Place water in a small bowl and dissolve yeast and sugar. Stir in ¾ cup of flour. Set aside for 45 minutes to 1 hour. Combine garlic, wine, and oil in a small saucepan. Cover with lid slightly ajar and cook med heat until garlic is soft, about 10 minutes. Allow to cool. Drain off and reserve liquid. Mash garlic with a fork. Mix milk, salt, oregano, basil, reserved mashed garlic, and 1 Tb of the garlic oil. Stir in yeast mix. Mix in enough of the remaining 3 cups of flour to make a sticky but kneadable dough. Turn out onto floured surface and knead lightly until elastic, 3 to 5 minutes, sprinkling with a little extra flour if necessary (the dough should be slightly sticky). Form into a ball and place in an oiled bowl. Cover and allow to rise at least 45 minutes, until doubled in bulk. Put a pzza stone in the oven and preheat oven to 475. Break off 1 or more tennis ball size pieces of dough and roll into a 6 to 7" round. Make indentations with your fingertips about an inch apart all over tops. Sprinkle about 1 teasp. of reserved garlic oil over each, then salt lightly. Sprinkle the stone with cornmeal, place round(s) on, and bake for 5 to 6 minutes, or until golden brown. "Lee Bailey's New Orleans" MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 9, 1998

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