Italian foccacia

Yield: 1 Servings

Measure Ingredient
2½ cup All-purpose; up to 3, or unbleached flour
2 teaspoons Sugar
¼ teaspoon Salt
1 pack Regular or quick-acting active dry yeast
¼ cup Olive or vegetable oil
1 cup Very warm water; (120 F to 13O F)
\N \N Olive or vegetable oil
2 tablespoons Chopped fresh herbs (such as basil; oregano or rosemary)
2 tablespoons Parmesan cheese; grated

Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add ¼ cup oil and the warm water. Beat on medium speed 3 min- utes, scraping bowl occasionally. Stir in enough remaining flour until dough is soft and leaves side of bowl.

Turn dough onto lightly floured surface; gently roll in flour to coat.

Knead 5 to 10 minutes or until dough is smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1½ hours or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 425 F. Grease 2 cookie sheets. Punch down dough, and divide in half. Shape each half into flattened 12-inch round on cookie sheet. Cover and let rise in warm place 20 minutes. Prick centers and 1 inch in from edge thoroughly with fork. Brush with oil. Sprinkle each with 1 tablespoon herbs and cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.

VARIATION: Red Pepper Foccacia: For each flatbread, cook 1 medium red bell pepper cut into ¼-inch rings, and I small onion, sliced, in 1 tablespoon olive or vegetable oil in 10-inch skillet over medium heat, stirring frequently, until softened. Arrange on each oil-brushed flatbread and sprinkle with herbs and cheese before baking.

Yield: 2 flatbreads (12 slices each) Recipe by: Betty Crocker's Best of Baking Posted to MC-Recipe Digest V1 #981 by "M. Hicks" <nitro_ii@...> on Jan 4, 1998

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