Classic Focaccia xposted MC Recipes, Veg Recipes

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This is a very good foccacia recipe.

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Classic Foccacia

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* Exported from MasterCook *

 

 

Classic Foccacia

 

 

Recipe By :Caren McSherry Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 t. Dry yeast

1 t. Sugar

1 3/4 cup warm water

1 t. Sea salt

2 t. Extra virgin olive oil

20 1/2 cups unbleached all purpose flour -- (41/2 to 5)

4 t. Chopped fresh rosemary

1 t. Coarse sea salt -- (1 to 2)

Extra virgin olive oil for brushing

 

 

Place 3/4 cup of warm water in a bowl. Add the sugar stirring to combine.

Sprinkle the surface with the yeast and let it rest for about 10 minutes or

until the mixture begins to bubble.

Place the remaining cup of water, 2 t. Olive oil and the salt in a large

mixing bowl of a heavy duty mixer that is fitted with a dough hook. Add the

proofed yeast, 2 t. Of the rosemary and the flour 1 cup at a time. Slowly

beat to incorporate until the dough comes together in a smooth elastic mass.

Place the dough in a lightly oiled bowl, cover with a kitchen towel and

place in a warm draft free location until it doubles in size.

Punch down the dough turn out and press evenly into a large lightly oiled

cookie sheet with 1 inch sides.

Prick the dough all over with a fork, brush generously with additional olive

oil and sprinkle with the coarse sea salt and remaining rosemary. Let the

dough rise for 30 minutes.

Preheat oven to 400. Bake the foccacia for 20 minutes or until browned.

Brush top surface with additional olive oil, cut into pieces and serve warm.

 

 

 

 

Source:

" http://www.gourmetwarehousecanada.com/recipes-classicfocaccia.html "

 

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4622 Calories; 433g Fat (82.5%

calories from fat); 3g Protein; 204g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol; 1900mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 86

1/2 Fat; 13 1/2 Other Carbohydrates.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

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<IngR name= " Dry yeast " unit= " t. " qty= " 1 " ></IngR>

<IngR name= " Sugar " unit= " t. " qty= " 1 " ></IngR>

<IngR name= " warm water " unit= " cup " qty= " 1 3/4 " ></IngR>

<IngR name= " Sea salt " unit= " t. " qty= " 1 " ></IngR>

<IngR name= " Extra virgin olive oil " unit= " t. " qty= " 2 " ></IngR>

<IngR name= " unbleached all purpose flour " unit= " cups " qty= " 20 1/2 " >

<IPrp>

(41/2 to 5)

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</IngR>

<IngR name= " Chopped fresh rosemary " unit= " t. " qty= " 4 " ></IngR>

<IngR name= " Coarse sea salt " unit= " t. " qty= " 1 " >

<IPrp>

(1 to 2)

</IPrp>

</IngR>

<IngR name= " Extra virgin olive oil for brushing " ></IngR>

<DirS>

<DirT>

Place 3/4 cup of warm water in a bowl. Add the sugar stirring to combine.

Sprinkle the surface with the yeast and let it rest for about 10 minutes or

until the mixture begins to bubble. & #013; & #010;Place the remaining cup of

water, 2 t. Olive oil and the salt in a large mixing bowl of a heavy duty

mixer that is fitted with a dough hook. Add the proofed yeast, 2 t. Of the

rosemary and the flour 1 cup at a time. Slowly beat to incorporate until the

dough comes together in a smooth elastic mass. & #013; & #010;Place the dough in

a lightly oiled bowl, cover with a kitchen towel and place in a warm draft

free location until it doubles in size. & #013; & #010;Punch down the dough turn

out and press evenly into a large lightly oiled cookie sheet with 1 inch

sides. & #013; & #010;Prick the dough all over with a fork, brush generously

with additional olive oil and sprinkle with the coarse sea salt and

remaining rosemary. Let the dough rise for 30 minutes. & #013; & #010;Preheat

oven to 400. Bake the foccacia for 20 minutes or until browned. Brush top

surface with additional olive oil, cut into pieces and serve

warm. & #013; & #010; & #013; & #010; & #013; & #010;

</DirT>

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http://www.gourmetwarehousecanada.com/recipes-classicfocaccia.html

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