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3/4 C warm water (105º-115º)
1/4 oz package (2 1/2 t) fast-acting yeast
1/2 t sugar
2 c all-purpose flour
1 t table salt
1 T freshly grated Parmesan
2 t chopped fresh rosemary leaves
coarse salt to taste
Lightly grease a baking pan, 13 x 9 x 2.
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 kneed dough 5 minutes, or until smooth and
elastic, and shape into a ball. Invert bowl over dough and let dough rest 10 minutes.
On lightly floured surface roll out dough into a 13 x 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 400º F.
Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste.
Press indentations about 1/4 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 foccacia in pan on a rack. Makes four 6 x 4-inch servings
Note: Each serving 242 calories and 1 gram fat.
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