Foccacia with parmesan
4 servings
Quantity | Ingredient | |
---|---|---|
1 | pack | Yeast, not instant |
1 | teaspoon | Sugar |
1¼ | cup | Warm water |
2¾ | cup | Bread flour |
6 | tablespoons | Olive oil |
½ | teaspoon | Salt |
4 | tablespoons | Grated parmesan cheese |
½ | teaspoon | Dried rosemary, crushed |
1 | tablespoon | Cornmeal |
1 | teaspoon | Coarse salt |
Black pepper |
1. Dissolve the yeast and the sugar in ¾ cup warm water, about 110 degrees. Set aside for 15 minutes until very foamy.
2. Stir in 1 cup flour. Cover with plastic wrap and let this sponge proof in a warm place until tripled idn volume and very bubbly, about 3 hours.
3. Into the yeast mixture, add the remaining ½ cup warm water, 2 T olive oil, ½ t regular salt, parmesan and rosemary.
4. Add enough of the remaining flour to form a soft and workable dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes.
5. Oil a large bowl. Put the dough into the bowl, cover loosely and let rise in a wam place until doubled in size, about 1½ hours.
6. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4 parts and roll each into a circle about 7 in. in diameter. Place on the baking sheet. Use the tips of your fingers to make the dimples in the dough. Spoon a tablespoon of olive oil on each bread piece and sprinkle with the coarse salt and pepper.
7. Bake in a preheated 475F oven for 20 minutes or until golden brown.
Submitted by Andy Biegel, Sysop Culinary Cuisine BBS and Hub of Kook-Net Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
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