Foccacia With Parmesan Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 package: Yeast, not instant
1 tsp: Sugar,
1 1/4 cup: Warm water,
2 3/4 cup: Bread flour,
6 tbsp: Olive oil,
1/2 tsp: Salt,
4 tbsp: Grated parmesan cheese,
1/2 tsp: Dried rosemary, crushed
1 tbsp: Cornmeal,
1 tsp: Coarse salt,
Black pepper,
Directions:
1. Dissolve the yeast and the sugar in 3/4 cup warm water, about 110
degrees. Set aside for 15 minutes until very foamy.
2. Stir in 1 cup flour. Cover with plastic wrap and let this sponge
proof in a warm place until tripled in volume and very bubbly, about
3 hours.
3. Into the yeast mixture, add the remaining 1/2 cup warm water, 2 T
olive oil, 1/2 t regular salt, parmesan and rosemary.
4. Add enough of the remaining flour to form a soft and workable
dough. Knead on a lightly floured surface until smooth and elastic,
about 10 minutes.
5. Oil a large bowl. Put the dough into the bowl, cover loosely and
let rise in a warm place until doubled in size, about 1 1/2 hours.
6. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4
parts and roll each into a circle about 7 in. in diameter. Place on
the baking sheet. Use the tips of your fingers to make the dimples in
the dough. Spoon a tablespoon of olive oil on each bread piece and
sprinkle with the coarse salt and pepper.
7. Bake in a preheated 475F oven for 20 minutes or until golden brown.
Source from luhu.jp
degrees. Set aside for 15 minutes until very foamy.
2. Stir in 1 cup flour. Cover with plastic wrap and let this sponge
proof in a warm place until tripled in volume and very bubbly, about
3 hours.
3. Into the yeast mixture, add the remaining 1/2 cup warm water, 2 T
olive oil, 1/2 t regular salt, parmesan and rosemary.
4. Add enough of the remaining flour to form a soft and workable
dough. Knead on a lightly floured surface until smooth and elastic,
about 10 minutes.
5. Oil a large bowl. Put the dough into the bowl, cover loosely and
let rise in a warm place until doubled in size, about 1 1/2 hours.
6. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4
parts and roll each into a circle about 7 in. in diameter. Place on
the baking sheet. Use the tips of your fingers to make the dimples in
the dough. Spoon a tablespoon of olive oil on each bread piece and
sprinkle with the coarse salt and pepper.
7. Bake in a preheated 475F oven for 20 minutes or until golden brown.
Source from luhu.jp