Quick focaccia

Yield: 1 servings

Measure Ingredient
¾ cup Warm water; (105-degrees to 115
\N \N ; degrees)
1 \N Quarter ounce package; (2 1/2 teaspoons )
\N \N ; fast - acting yeast
½ teaspoon Sugar
2 cups All-purpose flour
1 teaspoon Table salt
1 tablespoon Freshly grated Parmesan
2 teaspoons Chopped fresh rosemary leaves
\N \N Coarse salt to taste

Lightly grease a baking pan, 13 by 9 by 2 inches.

In a bowl stir together water, yeast and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour and table salt and gradually stir into yeast mixture until mixture forms a soft dough. On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and elastic, and shape into a ball. Invert bowl over dough and let rest 10 minutes.

On lightly floured surface roll out dough into a 13 by 9 inch rectangle and transfer to baking pan, pressing into corners. Let dough rise, covered loosely with plastic wrap, in a warm place 30 minutes, or until doubled in bulk.

Preheat oven to 400 degrees.

Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste.

Press indentations about ¼ inch deep and 1 inch apart all over dough with lightly oiled fingertips and bake focaccia in middle of oven 20 minutes, or until golden. Cool focaccia in pan on a rack.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 918 Calories (kcal); 2g Total Fat; (2% calories from fat); 26g Protein; 193g Carbohydrate; 0mg Cholesterol; 2336mg Sodium Food Exchanges: 12½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9383 Converted by MM_Buster v2.0n.

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