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  1. -- Now You're Cooking! v4.64

  2. Meal-Master Export Format

  3. Title: Focaccia (Italian Flat Bread)

  4. Categories: hand made, international breads

  5. Yield: 12 servings

  6. 2 1/2 All-Purpose Flour;

  7. -Additional As Need

  8. 1 Yeast;

  9. 2 1/4 Tsp

  10. 1 Sugar

  11. 1 Salt

  12. 1 Warm Water; (120-130 Deg F.)

  13. 1 Oil

  14. Topping:

  15. 1/2 Chopped onion

  16. 2 Butter or margarine

  17. 1/4 Sugar

  18. 1/8 Salt

  19. 1 1/2 c. flour, yeast,

  20. 1 T. sugar and 1 t.

  21. salt; mix well. Add water and oil to flour mixture. Blend at low speed

  22. until moistened; beat 3 minutes at medium speed. By hand, gradually stir

  23. in enough remaining flour to make a firm dough. Knead on floured surface 5 to

  24. 8 minutes, adding flour as needed. Place in greased bowl, turning to

  25. grease

  26. 40 minutes

  27. 20 minutes for Quick

  28. Rise yeast).

  29. Prepare onion topping. In small skillet, saute onion in butter until soft.

  30. 1/3 t. sugar and 1/8 t. salt.

  31. Punch down dough. On lightly floured surface, shape dough into a ball.

  32. Place on greased cookie sheet. Flatten to a 10-inch circle. With table

  33. knife, cut a circle in dough about 1 inch from edge, cutting almost

  34. through

  35. to cookie sheet. Prick center with a fork. Spread Onion Topping over the

  36. 30 minutes

  37. 15 minutes

  38. 375 deg. for 25 to 30 minutes until golden brown.

  39. Variation. Omit Onion Topping. Instead of pricking top, cut a criss-cross

  40. design with a sharp knife. Brush bread with an egg glaze made by combining

  41. 1 egg yolk and 1 T. milk or water. Sprinkle with sesame seed if desired.

  42. >From: "Bill Hatcher" <bhatcher

  43. gc.net> - - - - - - - - - - - - - - - - - -

  44. Contributor: Red Star Yeast

  45. Preparation Time : 2:00

  46. NYC Nutrilink: M0

  47. 00000,M0

  48. 00000

  49. 00000 --

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