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Focaccia

LoisO43779@aol.com
Sun, 19 Oct 1997 22:28:23 -0400 (EDT)
v097.n065.6
  Hi Pamela,  here are two recipes for focaccia, which is what I think you
meant. You can put a variety of toppings on focaccia, including potatoes.
 Usually it has salt, olive oil and rosemary.  It is really delicious, but
doesn't keep very well, so plan to eat it all when it is fresh.  It can be
sliced horizontally for a sandwich.  Enjoy.

Lois in Shelton, WA



                  *  Exported from  MasterCook II  *

                                 Focaccia

Recipe By     : kitmailbx/aol
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread, Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           tepid water
     1/4  cup           olive oil
   2      teaspoons     garlic -- minced
   2      tablespoons   fresh basil or rosemary (2 tsp dried) -- chopped
   1      teaspoon      sugar
     1/2  teaspoon      salt
   4      cups          flour
   1 1/2  teaspoons     yeast

Dissolve yeast in water.  Put remaining ingredients into food processor.  Add
oil to yeast water and slowly pour into running processor.  Check for
consistency and adjusting as needed.  Let stand 10 minutes, then run for 30
revolutions.  Place in greased tub and let rise 2 hours.  Punch down and
shape into 10" circle on parchment paper with cornmeal.  Cover and let rest
40 minutes. Dimple dough with fingertips.  Brush with olive oil and top with
garlic slivers, sauteed onions, fresh herbs.  Bake in preheated oven 400° for
25 to 30 minutes.  Makes great sandwiches.

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                    *  Exported from  MasterCook II  *

                           Focaccia Flat Bread

Recipe By     : Unknown
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread, Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         mild onion -- sliced
   2      tablespoons   dry yeast
   1      tablespoon    sugar
     3/4  cup           warm water
     1/2  cup           olive oil, divided
   1      teaspoon      salt
     1/2  cup           warm water
   3      cups          flour (more as needed)
                        Kosher salt
                        Rosemary

Cover sliced onions with cold water. Set aside.

Combine yeast, sugar and 3/4 c. water, set aside till bubbly.  Stir in 1/3
cup oil, salt and 1/2 cup water.  Add 2 1/2 cups flour and knead till smooth,
adding flour as needed.  Put dough in greased bowl and rise in warm, steamy
oven till doubled, 30 to 45 minutes.
While dough is rising, drain onions well and saute in 1 T oil till limp.
Remove from heat, cover and set aside.  When dough has risen, punch down,
allow to rest 10 minutes, then roll out into a circle or rectangle to fit
chosen greased pan.  Let rise again 30 minutes. Dimple dough with fingers and
drizzle and brush with remaining oil.  Sprinkle with kosher salt to taste.
 Drain onions and scatter over surface.  Sprinkle entire dough generously
with crushed rosemary.  Bake 400 for 30 to 35 minutes, till crusty and
golden. Cut in wedges or squares.  Serve warm but it's good cold too.

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