|
| Home
-> [Bakery, Breads, Italian, Western European] -> [Focaccia #3 Recipe] |
| |
| |
Focaccia #3
|
| Artist: |
_ |
| Categories: |
Bakery, Breads, Italian, Western European |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| pack | Yeast | | 1
| cup | Warm Water | | 1
| tsp | Salt | | 3
| tbsp | Olive Oil | | 1/4
| tsp | Sugar | | 2 1/2
| cup | Unbleached Flour | | | Coarse sea Salt | | | Optional- green Olives | | | Optional- chopped Onion |
|
Procedures:
| 1 | Dissolve yeast in warm water with olive oil, 1 tsp. salt, and sugar. | | 2 | Stir in the flour a little at a time; when you can no longer stir, turn the dough onto a floured board and knead till the dough is smooth and elastic. | | 3 | Place dough in an oiled bowl and let rise till it has doubled in size, about 30-40 minutes. | | 4 | Shape the dough into an oval ?inch thick with a rolling pin. | | 5 | Make decorative cuts on the top of the loaf with a sharp knife. | | 6 | Place the loaf on an oiled baking sheet, brush with olive oil, and sprinkle with coarse salt(also sprinkle with optional chopped olives or chopped onions, if desired).let rise 20 minutes. | | 7 | Pre-heat oven to 450f degrees. | | 8 | Bake loaf for 20-30 minutes, until bread is nicely browned. | | 9 | Serve hot from the oven. |
|
|
|
| |
| |
| |
|
|
|
|
|
|