Last week someone asked for a recipe for Foccacia - Italian Flat Bread.
Attached is the recipe from Bread Machine Magic by Linda Rehberg and Lois
Conway. I've made it several times and everyone has loved it!
Jean
* Exported from MasterCook *
Foccacia
Recipe By : Linda Rehberg & Lois Conway
Serving Size : 12 Preparation Time :0:00
Categories : =
Amount Measure Ingredient -- Preparation Method
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1 1/2 tsp. yeast
3 cups flour, all-purpose
1 tsp salt
1 1/2 Tbl olive oil
2 tsp oregano
1 1/4 cups water
Topping:
3 Tbl olive oil
1 clove garlic -- minced
1/2 cup Parmesan cheese -- grated
1/4 cup parsley -- chopped
Place ingredients in bread pan, select Dough setting, and press Start.
When dough has risen long enough the machine will beep. Turn off bread
machine, remove bread pan and turn out dough on a floured countertop or
cutting board.
Oil a 10 x 15 x 1 inch jelly-roll pan. With your hands, gently stretch and
press dough to fit evenly into pan. Cover and let rise in warm oven 30-40
minutes until doubled. Remove pan from oven to preheat oven to 400 degrees.
With 2 fingers, poke holes all over the dough. In a medium bowl, combine
the oil and garlic; drizzle over top of dough. Sprinkle with cheese and
parsley. Bake 25-30 minutes until brown. Remove from oven. Cool on wire
rack or cut into squares and serve warm. Wrapped in plastic it will keep
fresh at room temperature for 2 to 3 days.
NOTE: I like to use a little basil in the dough, and also mixed with the
olive oil on top instead of the parsley.
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