Herb Focaccia Recipe
Yield: 1 loavesRecipe by luhu.jp
Ingredients:
SUSAN COSTNERS GREAT SANDWI
1 ounce: yeast,
1/2 cup: water, lukewarm
1/4 cup: oil, olive
1/4 cup: herbs, fresh, finely chopped rosemary,
1 tsp: salt,
3/4 cup: water, lukewarm
5 1/4 cup: flour,
BRUSH WITH
1 cup: oil, olive
GARNISH
1 tbsp: coarse salt,
Directions:
In a large mixing bowl, dissolve the yeast in water. Let it proof for
10 minutes.
Add olive oil, flour, herbs, salt, and remaining water to make a soft
dough. Knead with an electric mixer and dough hook or by hand for 5
minutes, or until smooth and elastic, adding a little more flour to
prevent sticking.
Oil the large mixing bowl without washing it, and turn the dough
several times to coat it. Cover with a damp clean kitchen towel or
plastic wrap and put in a warm place away from drafts for 1 1/2 to 2
hours or until doubled in bulk.
Punch the dough down and return it to the bowl. Coat it with olive
oil and let it rise 20-30 minutes or until light.
Preheat the oven to 400 degrees F. Flatten the dough by hand onto a
13 X 18" oiled baking sheet. Sprinkle with the coarse salt. Bake for
20 minutes or until golden brown. Brush the focaccia with oil after
baking. When the bread has cooled, cut into 4-inch squares for
sandwiches.
Sylvias comments: I mixed up everything except the "brush with" oil
in the breadmachine. That 5-1/4 c flour is fiction, it barely took
3-1/2 cups. I wasnt sure about the 1 oz yeast but figured it might
be a tablespoon, which I used. Then I split the one big loaf into
two pie-pan loaves. Maybe this was designed as a sandwich bread, it
sure didnt impress me as a true flavorful focaccia. Even the salt
and herbs didnt give it much flavor. I doubt Ill make it again.
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
x.x gm fat, x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) CompuServe
(dot) com
From: Rich Harper Date: 11-29-93 The Lunatic
Fringe Bbs (902) F-Gourmet
Source from luhu.jp
10 minutes.
Add olive oil, flour, herbs, salt, and remaining water to make a soft
dough. Knead with an electric mixer and dough hook or by hand for 5
minutes, or until smooth and elastic, adding a little more flour to
prevent sticking.
Oil the large mixing bowl without washing it, and turn the dough
several times to coat it. Cover with a damp clean kitchen towel or
plastic wrap and put in a warm place away from drafts for 1 1/2 to 2
hours or until doubled in bulk.
Punch the dough down and return it to the bowl. Coat it with olive
oil and let it rise 20-30 minutes or until light.
Preheat the oven to 400 degrees F. Flatten the dough by hand onto a
13 X 18" oiled baking sheet. Sprinkle with the coarse salt. Bake for
20 minutes or until golden brown. Brush the focaccia with oil after
baking. When the bread has cooled, cut into 4-inch squares for
sandwiches.
Sylvias comments: I mixed up everything except the "brush with" oil
in the breadmachine. That 5-1/4 c flour is fiction, it barely took
3-1/2 cups. I wasnt sure about the 1 oz yeast but figured it might
be a tablespoon, which I used. Then I split the one big loaf into
two pie-pan loaves. Maybe this was designed as a sandwich bread, it
sure didnt impress me as a true flavorful focaccia. Even the salt
and herbs didnt give it much flavor. I doubt Ill make it again.
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
x.x gm fat, x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) CompuServe
(dot) com
From: Rich Harper Date: 11-29-93 The Lunatic
Fringe Bbs (902) F-Gourmet
Source from luhu.jp
Tags
Breadmaker