Yield: 1 servings
|¾ cup||Warm water; (105-degrees to 115|
|1||Quarter ounce package; (2 1/2 teaspoons )|
|; fast - acting yeast|
|2 cups||All-purpose flour|
|1 teaspoon||Table salt|
|1 tablespoon||Freshly grated Parmesan|
|2 teaspoons||Chopped fresh rosemary leaves|
|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.