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| Focaccia Versiliese (Crisp Olive And Herb) Recipe |
Category: Breads
Rating:
N/A
Servings: 8
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Ingredients
2 teaspoon dried yeast
1 cup warm water
1 tablespoon olive oil
1 tablespoon rosemary; chopped
4 sage leaves; torn
3 1/2 oz olives; pitted
2 tablespoon garlic; minced
2 cup unbleached all-purpose flour
1 cup corn flour
2 teaspoon salt
2 teaspoon olive oil
Cooking Directions:
Date: Tue, 26 Mar 1996 21:14:10 -0500
From: Walt Gray Stir the yeast into a alrge mixing bowl with the water & let proof for 10 minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a wooden spoon, mix in the flours & salt & stir until the dough is thick & smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic. Set the dough in a lightly oiled container, cover with plastic wrap & let rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try again. Cover with a towel & leave until it has half risen, about 30 minutes. 30 minutes before baking, preheat oven to 400F. Just before baking, dimple the top of the dough with your fingertips & sprinkle with some extra salt & 2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet onto a rack & let cool for a few minutes before eating warm or at room temperature.
VARIATION: Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before using & toast the pine nuts.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #87
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
breads
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