Post by Granny Smith on Mar 26, 2008 22:12:31 GMT -5
Focaccia
contributed by carla
1-3/4 c. unbleached flour
1 (1/4 oz.) pkg. dry yeast
1 t. sugar
3/4 t. salt
3/4 c. hot water (120-130 degrees)
2-1/2 T. olive oil
Topping Variations:
Gorgonzola Pine Nut:
2T. olive oil
1/2 c. crumbled Gorgonzola cheese
2 T. pine nuts
Feta Pesto Tomato
1-1/2 T. olive oil
1/2 c. pesto
1/2 c. crumbled feta cheese
6 sun-dried tomatoes, diced
Garlic Rosemary:
3T. olive oil
1 t. minced garlic
2 T. fresh or 1 T. dried rosemary
In large bowl, combine flour, yeast, sugar, and salt. In small bowl, combine water and olive oil. Slowly add to flour mixture, stirring to form sticky dough. Turn dough out onto lightly floured surface, kneading in additional flour as needed, until dough is smooth and elastic. Place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and towel and let rise until doubled in bulk, about 40 minutes.
Preheat oven to 375F. Grease 13" round baking sheet. Punch dough down and let rest 5 minutes. Turn dough out onto lightly floured surface. Using floured rolling pin, roll dough into a 12" round. Place on prepared baking sheet. Build up edges of dough slightly to form crust. Cover as before and let rise 15-30 minutes. Poke indentations over surface of dough with fingers. Select Topping Variation. Drizzle with olive oil and top with remaining ingredients.
Bake 30 minutes or until lightly browned on top and sides. Remove from oven and cool on baking sheet 5 minutes. Cut into wedges and serve warm.
contributed by carla
1-3/4 c. unbleached flour
1 (1/4 oz.) pkg. dry yeast
1 t. sugar
3/4 t. salt
3/4 c. hot water (120-130 degrees)
2-1/2 T. olive oil
Topping Variations:
Gorgonzola Pine Nut:
2T. olive oil
1/2 c. crumbled Gorgonzola cheese
2 T. pine nuts
Feta Pesto Tomato
1-1/2 T. olive oil
1/2 c. pesto
1/2 c. crumbled feta cheese
6 sun-dried tomatoes, diced
Garlic Rosemary:
3T. olive oil
1 t. minced garlic
2 T. fresh or 1 T. dried rosemary
In large bowl, combine flour, yeast, sugar, and salt. In small bowl, combine water and olive oil. Slowly add to flour mixture, stirring to form sticky dough. Turn dough out onto lightly floured surface, kneading in additional flour as needed, until dough is smooth and elastic. Place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and towel and let rise until doubled in bulk, about 40 minutes.
Preheat oven to 375F. Grease 13" round baking sheet. Punch dough down and let rest 5 minutes. Turn dough out onto lightly floured surface. Using floured rolling pin, roll dough into a 12" round. Place on prepared baking sheet. Build up edges of dough slightly to form crust. Cover as before and let rise 15-30 minutes. Poke indentations over surface of dough with fingers. Select Topping Variation. Drizzle with olive oil and top with remaining ingredients.
Bake 30 minutes or until lightly browned on top and sides. Remove from oven and cool on baking sheet 5 minutes. Cut into wedges and serve warm.