Foccacia with parmesan

Yield: 4 servings

Measure 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
\N \N 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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