The following is an outstanding recipe for Focaccia from Red Star yeast. The
first time I made it, I served it with steaming bowls of seasoned pinto beans
and it was great. Enjoy.
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ITALIAN FLAT BREAD (FOCACCIA)
2 1/2 to 3 c. all purpose flour
1 pkg (2 1/4 t.) active dry yeast or Quick Rise yeast
1 T. sugar
1 t. salt
1 c. very warm water (120 - 130 deg. F)
1 T. oil
1/2 c. chopped onion
2 T. butter or margarine
1/4 t. sugar
1/8 t. salt
In large mixer bowl, combine 1 1/2 c. flour, yeast, 1 T. sugar and 1 t. salt;
mix well. Add water and oil to flour mixture. Blend at low speed until
moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough
remaining flour to make a firm dough. Knead on floured surface 5 to 8 minutes,
adding flour as needed. Place in greased bowl, turning to grease top. Cover;
let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast).
Prepare onion topping. In small skillet, saute onion in butter until soft. Stir
in 1/3 t. sugar and 1/8 t. salt.
Punch down dough. On lightly floured surface, shape dough into a ball. Place on
greased cookie sheet. Flatten to a 10-inch circle. With table knife, cut a
circle in dough about 1 inch from edge, cutting almost through to cookie sheet.
Prick center with a fork. Spread Onion Topping over the pricked dough. Cover;
let rise in warm place about 30 minutes (15 minutes for Quick Rise). Bake at
375 deg. for 25 to 30 minutes until golden brown.
Variation. Omit Onion Topping. Instead of pricking top, cut a criss-cross
design with a sharp knife. Brush bread with an egg glaze made by combining 1
egg yolk and 1 T. milk or water. Sprinkle with sesame seed if desired.
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Bill Hatcher
204-0826@mcimail.com
Southampton County, Virginia, USA