Focaccia(Italian Flatbread) Abm

* Exported from MasterCook *

Focaccia (Italian Flatbread) Abm

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breadmaker Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cup Flour -- bread
1 tablespoon Dried rosemary leaves
2 teaspoon Salt
1/2 tablespoon Yeast
3 tablespoon Oil -- olive

(60 min left), (H)elp, More? 1 c Water; hot Oil, olive Mix 1 1/2 cups
of the flour, the rosemary, salt, and yeast in a large bowl thoroughly. Add 3
tablespoons oil and the hot water. Beat on low speed 30 seconds, scraping bowl
constantly. Beat on medium speed 1 minute, scraping bowl frequently. Stir in
enough remaining flour to make dough easy to handle. Turn dough onto lightly
floured surface.
Knead 5 to 8 minutes or until smooth and elastic. Place in greased bowl; turn
greased side up. Cover and let rise in warm place about 1 hour or until double.
(Dough is ready if indentation remains when touched.) Punch down dough. Brush
12-inch pizza pan or large cookie sheet with oil. Press dough in pizza pan or
flatten into 12" circle on cookie sheet. Make depressions, with fingers
about 2 inches apart, into dough. Brush with oil; sprinkle with pepper. Let
rise uncovered in warm place 30 minutes.
(60 min left), (H)elp, More? Heat oven to 400 degrees. Bake 20 to 25 minutes
or until golden brown. Brush with additional oil. Serve warm.

*If using quick-acting yeast, omit first rise. After kneading, cover dough
and let rest 10 minutes. Press dough in pan and continue as directed.

High altitude directions (3500 to 6500 feet): Rising times may be slightly
shorter.

Food & Wine RT [*] Category 2, Topic 29 Message 173 Mon Nov 09,
1992 M.GOLDSTEI15 [D.O.M.] at 21:10 EST (60 min left), (H)elp, More?
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005



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